Preheat your oven to 400°F (200°C). Generously grease a standard 12-cup muffin tin with melted butter or baking spray.

Unfold the cold puff pastry sheets on a lightly floured surface. Roll them out slightly with a rolling pin just to smooth the creases. Lightly brush the surface with melted butter.

Cut each pastry sheet into long strips, about 1.5 to 2 inches wide. Roll each strip up tightly into a spiral and place it, swirl side up, into the prepared muffin tin.

Bake for 20-25 minutes until the pastry is puffed and deeply golden brown. Remove from the oven and immediately transfer the cruffins to a wire rack to cool completely.

While the cruffins cool, make the filling. In a chilled bowl, whip the heavy cream until stiff peaks form. Set aside.

In another bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth. Lightly mash half a cup of the fresh raspberries and fold them into the cream cheese mixture.

Gently fold the whipped heavy cream into the raspberry cream cheese mixture until just combined, keeping it airy.

Transfer the raspberry cream to a piping bag. Once the cruffins are completely cool, insert the tip of the piping bag into the center of each cruffin and fill, leaving a swirl on top.

Dust the finished cruffins with powdered sugar and top with the remaining fresh whole raspberries before serving.