Mix graham cracker crumbs, melted butter, and 1/4 cup sugar together. Spoon graham cracker crust into the bottom. Make sure not to pack too tight into bottom of jar.
With hand or stand mixer, beat cream cheese and whipping topping until combined. Add sugar and vanilla and mix to combine.
With a spoon, stir raspberries in to the mixture. These will break apart and make the cream cheese a pretty pink color.
Pipe (using a pastry bag or storage bag) the cream cheese mixture into the jars filling almost to top. Place lid and rings on jars and place in the refrigerator until time to eat.