In a mixing bowl, combine graham cracker crumbs with melted unsalted butter, ensuring the crumbs are fully coated. Press this mixture firmly into the bottom and up the sides of your tartlet pans. Chill in the refrigerator for 20 minutes.

Melt white chocolate using a double boiler until smooth. Remove from heat and let cool slightly.

Chill the mixing bowl, then beat heavy whipping cream until soft peaks form.

In a separate bowl, beat cream cheese and powdered sugar until smooth. Fold in melted white chocolate, then gently mix in the whipped cream.

Spoon or pipe the mousse into the chilled tartlet crusts. Return to the refrigerator for at least 30 minutes to set.

Before serving, top each tartlet with fresh raspberries and drizzle with caramel sauce. Optionally, sprinkle with edible flowers.