Combine raspberries, 2 tbsp sugar, and lemon juice in a saucepan over medium heat. Simmer 5-7 mins until broken down. Strain through a sieve to remove seeds. Cool completely.

Mix graham cracker crumbs, melted butter, and 1 tbsp sugar in a small bowl. Press firmly into the bottom of 4 serving glasses.

In a chilled bowl, whip heavy cream until stiff peaks form. Set aside in fridge.

In a large bowl, beat softened cream cheese until smooth. Add powdered sugar and vanilla; beat until fluffy.

Mix cooled raspberry puree into the cream cheese mixture until uniform pink.

Gently fold the whipped cream into the raspberry mixture until combined and no white streaks remain.

Pipe or spoon the mousse into the glasses over the crust. Refrigerate for at least 2 hours to set.

Garnish with fresh whipped cream, whole raspberries, and mint before serving.