In a bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until crumbs are evenly coated.

Press the mixture firmly into a 9-inch tart pan (with removable bottom). Use a flat-bottomed cup to press tightly and evenly up the sides and bottom. Chill in the fridge for 20 minutes.

In a mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.

In a separate bowl, whip the heavy cream until stiff peaks form.

Gently fold the whipped cream into the cream cheese mixture until fully combined and fluffy.

Spoon the filling into the chilled crust and smooth the top evenly.

Arrange fresh raspberries over the tart, starting from the outer edge and working inward for a pretty pattern.

If desired, brush warmed raspberry jam over the berries for a glossy finish.

Chill for at least 2 hours (or until firm) before slicing and serving.