Preheat oven to 375 degrees. Combine crushed graham crackers, sugar, and melted butter in a medium bowl. Press into a 9-10 inch pie plate. Bake for 7 minutes, cool completely.
Dissolve jello and sugar into the boiling water (off of heat). Stir in frozen raspberries and lemon juice. Chill just until it starts to settle and thicken so that it's not too runny (about 10-20 minutes).
While the jello mixture is setting up, mix up the whipped cream filling. In a stand mixer or large mixing bowl beat the heavy cream until stiff peaks form. In a separate medium bowl beat together the cream cheese, powdered sugar, and vanilla extract until smooth. Add the cream cheese mixture to the whipped cream, and beat together until well combined.
Spread about 1/3 of the whipped cream mixture onto the cooled pie crust. Next, pour in the jello mixture and spread evenly. If you will not be pipe-decorating the top you can spread the rest of the whipped cream to top off the pie. If you want to decorate with the whipped cream, only spread another 1/3 of the whipped cream on top of the jello mixture. Use the remaining 1/3 of the whipped cream mixture to decorate. Arrange fresh raspberries on top of the pie.
Chill at least 1 hour before serving so the jello can fully set up. Store in the fridge.
Recipe can be doubled to make a 9x13 to feed a crowd!