Preheat the oven to 350°F.
In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined.
Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan.
Bake for 8-10 minutes until lightly golden. Remove from the oven and let cool completely.
In a large mixing bowl, beat the softened cream cheese until smooth.
Gradually add the powdered sugar and vanilla extract, mixing until well combined.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
Spread half of the cream cheese mixture over the cooled crust. Layer half of the fresh raspberries on top.
Add the remaining cream cheese mixture and top with the remaining raspberries. Drizzle lemon juice over the raspberries.
Cover the pie with plastic wrap and refrigerate for at least 4 hours or overnight to set.