In a microwave-safe bowl, melt the white chocolate chips in 30-second intervals. Stir in between until smooth. Let it cool slightly.

In a mixing bowl, beat the softened cream cheese and powdered sugar until smooth and creamy. Then, add the cooled white chocolate and vanilla extract, mixing until well combined.

In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the white chocolate mixture until fully incorporated.

In a large trifle dish or individual cups, layer the crushed graham crackers, a layer of the white chocolate mousse, and a layer of fresh raspberries. Repeat the layers until all ingredients are used, finishing with a layer of mousse on top.

Garnish with additional raspberries and white chocolate shavings if desired.

Refrigerate for at least 2 hours before serving to allow the flavors to meld.