1. Prepare the Crust:

1. In a bowl, mix graham cracker crumbs and melted butter until combined. Press firmly into the bottom of a 9-inch springform pan.
2. In a large bowl, beat cream cheese, granulated sugar, and vanilla until smooth.
3. In another bowl, whip the heavy cream until stiff peaks form. Gently fold into the cream cheese mixture.
4. Spread the cheesecake filling evenly over the crust.
5. Blend raspberries and powdered sugar until smooth. Drizzle over the cheesecake and swirl with a knife.
6. Refrigerate for at least 4 hours or overnight before serving.