In a medium mixing bowl, beat the softened cream cheese and vanilla extract on medium speed until completely smooth. Gradually beat in the 1/2 cup of powdered sugar. Fold in the graham cracker crumbs using a silicone spatula until a thick dough forms. Chill the mixture in the refrigerator for 30 minutes.

Scoop out 1 tablespoon of the chilled cheesecake mixture and flatten it into a small disc. Place one fresh raspberry in the center and wrap the cheesecake filling around it, rolling it into a smooth ball. Place the rolled truffles into the freezer for at least 45 minutes until entirely firm.

In a microwave-safe bowl, combine the chopped dark chocolate and coconut oil. Microwave in 30-second increments, stirring well after each burst, until 90% melted. Stir gently until fully melted and glossy. Let cool for 5 minutes.

Using a dipping fork, submerge one frozen truffle into the dark chocolate, turning to coat. Tap the fork gently to remove excess chocolate. Slide the truffle onto a parchment-lined baking sheet. Repeat for all truffles. Let set for 10 minutes.

Melt the white chocolate and pipe a delicate drizzle over the set truffles. Before the white chocolate sets, press a fresh raspberry onto the top of each. Just before serving, sprinkle lightly with powdered sugar.