1. Clear space in your refrigerator to hold a baking sheet.
2. Open package of mini graham cracker pie crust shells and place each on baking sheet; set aside.
3. In a large, deep mixing bowl, cream together cream cheese and powdered sugar with an electric mixer until well-combined and fluffy.
4. Add vanilla and raspberry preserves and beat on medium speed for a minute or two.
5. Scrape down sides of the bowl with a spatula and beat mixture again for another minute.
6. Using a spatula, fold in 6 ounces of Cool Whip into cream cheese mixture until combined.
7. Spoon mixture into each mini graham cracker pie crust shell, mounding mixture evenly among 6 pie crusts shells.
8. Use a small spatula to smooth and swirl mixture into each cutie pie.
9. Place Cutie Pies in the refrigerator and refrigerate at least 2 hours or overnight.

To Serve:

1. Spoon remaining 2 ounces of Cool Whip into a plastic sandwich bag, twist to force Cool Whip into one corner of the bag, like a piping bag.
2. Snip off a small piece of the baggie and pipe Cool Whip in a swirling motion (or a dollop motion) onto each Cutie Pie.
3. Top each with a fresh raspberry and a sprig of fresh mint and serve.