Prepare the cream cheese filling by beating softened cream cheese, 1/3 cup sugar, and vanilla extract together until smooth and creamy, about 2 minutes with a hand mixer.

Separate the biscuits and flatten each one with your palm to about 3 inches wide.

Place 1 tablespoon of the cream cheese mixture in the center of each flattened biscuit and add 2-3 fresh raspberries. Avoid overfilling to prevent leakage.

Gently stretch the dough edges up and around the filling, pinching at the top to seal. Roll between palms to form a ball and pinch any thin spots closed.

Dip each ball in melted butter, then roll in sugar to coat. The butter should be warm, not hot.

Arrange the coated balls on a parchment-lined baking sheet, leaving 2 inches between each one.

Bake at 350°F for 14-16 minutes until golden brown on top and firm to the touch, with a hollow sound when tapped.

Let cool for 5 minutes, then dust with powdered sugar once warm (not hot).