Preheat oven to 300°F. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until creamy. Add eggs and vanilla; beat well. Pour into graham cracker crust.
Bake 1 hour or until center is almost set. Refrigerate at least 3 hours or overnight.
For the Topping, stir vanilla into raspberries. Spoon over each slice of pie before serving.