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Mix the graham cracker crumbs and ¼ cup white sugar in a bowl. Add the melted butter and stir until evenly moist. Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan. Chill in the fridge while you prepare the filling.
In a chilled mixing bowl, whip the heavy cream until soft peaks form. Set aside.
Beat softened cream cheese until smooth. Add the powdered sugar and continue to mix until creamy. Blend in vanilla extract and sour cream until well incorporated.
Gently fold the whipped cream into the cream cheese mixture until completely combined and fluffy. Spread this filling evenly into the prepared pie crust. Return to the refrigerator.
In a saucepan, combine 1 cup sugar and 3 tablespoons cornstarch. Stir in water and cook over medium heat until thickened and bubbly. Add 1 ½ cups raspberries. Cook, stirring, until the mixture turns glossy and slightly thick. Remove from heat and let cool.
Once the raspberry topping has cooled, gently spread it over the cream cheese layer. Scatter the remaining whole raspberries on top for a beautiful finish.
Refrigerate the assembled pie for at least 2 hours, or until set. Slice, serve, and enjoy!