In a glass bowl, mix together the raspberries and 1 tablespoon of sugar. Let stand two hours before serving.
With an electric mixer, mix together the cream cheese and sugar until smooth and creamy. Stir in the remaining ingredients and beat with mixer until smooth. Place the Keebler graham cracker shells on a cookie sheet and fill with the cream mixture. Refrigerate the shells for at least two hours and up to 8 hours before serving. Top with the raspberry mixture and serve.