Preheat Your Oven: Set it to 325°F (160°C) and grab your cupcake liners.

Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until it looks like wet sand. Place a heaping tablespoon of the mixture into each cupcake liner, pressing down firmly to form a crust.

Cheesecake Filling: In a mixing bowl, blend the softened cream cheese and sugar until smooth. Add the eggs one at a time until fully combined. Don’t forget to scrape the sides of the bowl! Stir in the vanilla extract.

Fill & Bake: Pour the cheesecake batter over the crust, filling each liner about ¾ full. Bake in the preheated oven for 18-20 minutes or until the centers are set but still a little jiggly. They’ll firm up as they cool!

Cool It Down: Remove the cupcakes from the oven and let them cool in the pan for 10 minutes. Then, carefully transfer to a wire rack to cool completely.

Make the Raspberry Topping: In a small bowl, mash the fresh raspberries with powdered sugar and lemon juice until you reach your desired texture—smooth or chunky, it’s up to you!

Top It Off: Once your cupcakes are completely cooled, spoon the raspberry mixture on top. If you’re feeling fancy, add a sprinkle of graham cracker crumbs for that extra wow factor.