Place the heavy cream in the body of a stand mixer.
With the whisk attachment or into a large bowl with an electric hand mixer and beat until the cream starts to get foamy over medium-low speed.
Add in the vanilla and the powdered sugar a little at a time until mixed in.
Crank the speed up to medium and whip until it forms medium peaks, 3-5 minutes. Set aside.
In a medium-sized bowl, add the preserves and whisk it until smooth.
Fold in half of the whipped cream gently, until there are no more streaks of the preserves or whipped cream, set aside.
In another medium-sized bowl, add 1/4th of the whipped cream and fold in the fresh raspberries, set aside.
In the bottom of a 9x13 baking dish, spread about ¼ cup of plain whipped cream on the bottom.
Place some of the graham crackers in a single layer on top of the whipped cream, break up some of the crackers if needed so the bottom is covered.
Add the whipped cream that is mixed with the fresh raspberries on top and smooth it out to the edge.
Place another layer of graham crackers on top.
Add the whipped cream mixed with the preserves on top, smooth it out to the edge.
Add another layer of graham crackers.
Top with ½ of the remaining whipped cream and smooth it out.
Add one last layer of graham crackers.
Top with the last of the whipped cream. Cover with plastic wrap and place in the fridge for at least 4 hours, or overnight is best.
Cut and serve with a garnish of fresh raspberries and mint, optional.