Begin by crushing graham crackers into fine crumbs using a food processor or a zip-top bag and a rolling pin. In a medium bowl, combine the cracker crumbs with melted unsalted butter until well mixed. Firmly press this mixture into the bottom of your serving cups, creating an even layer. Set aside.

In a chilled mixing bowl, pour in the heavy whipping cream. Using an electric mixer, beat on medium-high speed until soft peaks form, which should take about 3-5 minutes.

In another mixing bowl, add the softened cream cheese along with granulated sugar. Blend these ingredients on medium speed until completely smooth and creamy.

Gently fold the whipped cream into the cream cheese mixture using a rubber spatula. Start by adding one-third of the whipped cream to lighten the mixture, then gradually fold in the remainder.

Carefully swirl in the fresh raspberries, reserving a few for garnish. Be gentle to maintain some whole pieces.

Using a spoon or a piping bag, fill the prepared graham cracker crusts with the raspberry cheesecake mousse. Smooth the tops for an elegant finish. Cover and refrigerate for at least 2 hours.

After chilling, remove the mousse cups from the refrigerator. Top each cup with the reserved fresh raspberries and serve chilled.