In a mixing bowl, combine graham cracker crumbs with melted unsalted butter until they resemble wet sand. Firmly press the mixture into the bottoms and sides of tartlet pans, creating an even layer. Place the pans in the refrigerator for 20 minutes.

Set up a double boiler and melt the white chocolate until smooth, about 5-7 minutes. Remove from heat and let cool slightly.

In a chilled mixing bowl, beat the heavy whipping cream on medium speed until soft peaks form, about 3-4 minutes.

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

Spoon or pipe the mousse into the chilled crusts, filling them to the top. Smooth the surface and refrigerate for at least 30 minutes.

Decorate the tartlets with fresh raspberries, drizzle with caramel sauce, and add edible flowers before serving.

Slice the tartlets and serve chilled on a beautiful platter.