Line a standard muffin tin(s) with cupcake liners, set aside.

In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until it looks like wet sand.

Pour a heaping tablespoon of the graham cracker mix into each cupcake liner.

Use the bottom of a ¼ cup measuring cup or similar to press the crumbs into the bottom of the liner. Set aside.

In the bowl of a stand mixer, combine the softened cream cheese and sugar. Whip for about a minute or until smooth - scraping the sides often.

Add in the vanilla and heavy whipping cream. Whip on medium for about 2 minutes or until smooth and cream looking. Scrape the sides.

Add in ¼ cup of the raspberry preserves. Mix well, scraping the sides often.

Scoop the cheesecake filling into each cupcake liner, filling until just below the top of the liner. Smooth the top.

Add a dollop of the raspberry preserves and use a knife to swirl into the cheesecake filling.

Cover with plastic wrap and chill for at least 2-4 hours.

When ready to serve, complete the assembly.

For the whipped topping - in the bowl of a stand mixer, combine the heavy cream, powdered sugar and vanilla.

Mix on medium speed for about 3-5 minutes or until stiff peaks form.

Transfer the whipped topping to a piping bag fitted with a small star tip. Pipe a small mound of whipped cream in the center of each cheesecake.

Top with a raspberry.