In a medium bowl, combine graham cracker crumbs and melted unsalted butter until fully moistened. Press into tartlet pans and refrigerate for 20 minutes to set.

Using a double boiler, melt the white chocolate over medium heat until smooth. Remove from heat and let cool slightly.

In a cold mixing bowl, whip the heavy cream until soft peaks form, being careful not to over-whip.

In another bowl, beat the cream cheese and powdered sugar until smooth. Fold in the cooled white chocolate, then gently fold in the whipped cream.

Spoon the mousse mixture into the crusts, smoothing the tops. Chill in the refrigerator for at least 30 minutes.

Once set, garnish with fresh raspberries, caramel sauce, and edible flowers, then serve.