Place the softened cream cheese and sugar in a large bowl and beat on medium speed with an electric hand mixer until fully blended and smooth.

Incorporate the fresh raspberries, gently stirring until evenly distributed.

Fold in the whipped topping with care, ensuring the mixture remains airy. Cover the bowl with plastic wrap and place in the freezer for 2 hours to allow the filling to firm up.

Meanwhile, process graham crackers into fine crumbs using a food processor or prepare a bowl with pre-crushed graham cracker crumbs.

Line a sheet tray with wax or parchment paper and set it aside.

Using a 1 to 1.5 tablespoon cookie scoop, form balls from the chilled cheesecake mixture. Roll each portion in the graham cracker crumbs until fully coated. If the mixture becomes too soft, return it briefly to the freezer.

Arrange the coated bites on the prepared tray.

Transfer the tray to the freezer and allow the cheesecake bites to freeze completely, approximately 2 more hours. Prior to serving, let them sit at room temperature for about 5 minutes.