In a mixing bowl, combine graham cracker crumbs with melted unsalted butter, mixing until well blended. Press the mixture firmly into the bottom and up the sides of tartlet pans, ensuring a uniform layer. Chill the crusts in the refrigerator for at least 20 minutes to set and firm up before adding the mousse.

Set a heatproof bowl over a saucepan of simmering water, creating a double boiler. Add the chopped white chocolate to the bowl, stirring gently until melted and smooth, around 3 to 5 minutes. Once melted, remove from heat and allow it to cool slightly.

In a chilled bowl, pour in the heavy whipping cream and begin whisking at medium speed until soft peaks form, about 3 to 5 minutes.

In another large bowl, beat the cream cheese and sifted powdered sugar together until smooth and creamy, about 2 minutes. Gently fold in the melted white chocolate and then carefully incorporate the whipped cream.

Once the crusts have chilled, spoon or pipe the mousse mixture into the tartlet crusts. Smooth the tops with a spatula for an even finish. Return to the refrigerator to chill for at least 1 hour.

Before serving, add the fresh raspberries on top and drizzle with caramel sauce. Add edible flowers for decoration if desired.