Place the pre-made graham cracker crust into a pie pan. Chill the crust in the refrigerator for about 15 minutes if a crispier base is desired.

In a large mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Blend until smooth and creamy, about 2-3 minutes.

In a separate chilled mixing bowl, whip the heavy cream on medium speed until soft peaks form, taking about 3-5 minutes.

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

Incorporate lemon zest or juice into the cream mixture and fold in half of the fresh raspberries.

Pour the creamy filling into the prepared graham cracker crust and smooth the top with a spatula.

Arrange the remaining raspberries decoratively atop the filling.

Cover the pie with plastic wrap and refrigerate for at least one hour.

Slice the pie into wedges, and serve chilled.