Preheat oven to 350°. In a small bowl, combine graham cracker crumbs and butter. Press gently onto the bottom of 18 paper-lined miniature muffin cups. In another small bowl, beat cream cheese, sugar and vanilla until smooth. Add egg; beat on low speed just until combined. Spoon over crusts.
Bake 12-14 minutes or until centres are set. Cool 10 minutes before removing from pan to a wire rack to cool completely. Refrigerate at least 1 hour.
To serve, remove paper liners; top cheesecakes with raspberries.