In a medium bowl, combine 1 cup of graham cracker crumbs with ¼ cup of melted unsalted butter. Stir until the mixture resembles wet sand and is evenly moistened. Set aside.

In a large mixing bowl, beat 8 oz of softened cream cheese, ¼ cup of powdered sugar, and 1 tsp of vanilla extract using an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.

Gently fold 1 cup of pat-dried fresh raspberries into the cream cheese mixture using a spatula, being careful not to crush them.

Using a small cookie scoop or your hands, take portions of the cream cheese mixture and roll them into small balls, about 1 inch in diameter. Roll each ball in the graham cracker crumb mixture to ensure complete coating.

Arrange the coated balls on a parchment-lined tray, leaving space between each one. Place the tray in the refrigerator and let the bites chill for at least 1 hour.

Once chilled, remove the bites from the fridge and serve them directly from the tray or place in mini cupcake liners for an elegant presentation.