In a bowl, beat together cream cheese, sugar and vanilla until smooth. Beat in half of an 8 oz container of Cool Whip, reserving the other half for later.
Using a spatula, fold in the other 8 oz container of Cool Whip. Divide mixture into 2 bowls. Stir raspberry jam into one of the bowls.
Line the bottom of a 9x13 dish with graham crackers, breaking them to fit. Spread the cream cheese mixture without jam over the graham crackers.
Distribute the raspberries over the cream cheese layer, and press them down.
Cover with another layer of graham crackers, pressing them down.
Cover crackers with the cream cheese + jam mixture. Top with one more layer of graham crackers. Spread with Cool Whip.
Cover dish with plastic wrap and chill in the fridge at least 6 hours before serving (12 hours for completely soft graham crackers).
Garnish with graham cracker crumbs and additional berries if desired.