Pulse raspberries in a food processor until well pureed, And Force puree through a fine-mesh strainer into a bowl to remove seeds (you may have 1 1/3 cups puree), Then Set aside.

Pour 3 Tbsp water into a small microwave-safe bowl, sprinkle gelatin evenly over water then let rest for about 5 minutes.

Heat gelatin mixture in microwave on high power for about 30 seconds.

Remove and whisk for about 1 minute, And let cool 4 minutes until just warm (do not let it cool completely or it might start to set).

Prepare whipped cream and cream cheese mixture as listed here between stages of gelatin rest - whip heavy cream on high-speed till soft peaks form in a medium mixing bowl using an electric hand mixer.

Then whip in 1/4 cup of powdered sugar until stiff peaks form (just shake excess from beater blades, And no need to wash for next step).

Use a hand blender to mix cream cheese and 2 cups of powdered sugar in a separate large mixing bowl until mixed. And if you use it, add vanilla and red food coloring (I think I use around 14 drops of liquid coloring) and then mix until mixed.

Increase to high velocity and whip for around 2 minutes until light and fluffy. And mix in the strained raspberry puree and then mix until well combined in the lukewarm gelatin/water mixture.

Fold in 1/3 of the mixture of the whipped cream and add the remainder, then fold until mixed.

Once preparing the crust layer, move it to the refrigerator (do not chill for more than 30 min if you do not want to set it).

Stir together graham cracker crumbs and sugar in a medium mixing bowl, pour in butter and fork, stir until evenly moistened. Divide the mixture into 10 dessert cups and squeeze it lightly into an even layer.

Working in batches, add mousse to a piping bag with a large round tip, then pipe in cups over the crust layer.

Repeat with the remaining mousse, cover cups with plastic wrap, and cool until set in a refrigerator for approximately 3 hours.