To make the crust, line 10-12 muffin tins with plastic wrap.

In a small bowl, combine the sugar and graham cracker crumbs.

Stir in melted butter.

Divide the graham cracker mixture among the prepared muffin tins.

Press mixture into each well forming a small cup.

Place in freezer to chill while preparing filling.

To prepare filling, in an electric mixer fitted with the whisk attachment, beat the heavy cream on medium-high speed until medium-stiff peaks form.

Transfer whipped cream to another bowl and set aside.

Return mixer bowl to mixer, switch to paddle attachment and beat the cream cheese, crème fraîche, and confectioners' sugar on medium speed until combined.

Gently fold whipped cream into the cream-cheese mixture until combined.

Spoon filling into crusts and freeze until firm, about 30 minutes.

While the cheesecakes are chilling, prepare the raspberry sauce.

In a small saucepan, combine the cornstarch, sugar and water.

Add the raspberries and cook over medium heat.

Stir constantly until the mixture boils.

Once boiling, cook and stir for one additional minute.

Strain the sauce through a fine mesh sieve placed over a bowl to remove seeds.

Cool to room temperature or chill in refrigerator until ready to serve.

Remove cheesecakes from muffin tin by gently pulling up on the plastic wrap.

Remove from plastic and drizzle with raspberry sauce.

Garnish with fresh raspberries, as desired.