Preheat oven to 350°.
Cream together the butter, granulated sugar and brown sugar.
Add the egg and vanilla. Mix until light in color and creamy.
Add in the dry ingredients (flour, crushed graham crackers, baking soda, baking powder and salt), mix into the dough. Mix until completely combined.
Portion out the dough into 1/2 cup portions. Roll into a ball and arrange 6 onto each cookie sheet. Press down slightly on the cookie dough, flattening it until it is abotu 1 inch thick.
Bake for 10-13 minutes, until the cookies are turning golden brown.
Allow the cookies to cool on the pan for 5 minutes before transfering to ta wire rack.
While the cookies are cooling, make the frosting by whipping the cream cheese until smooth.
Add the powdered sugar 1/2 cup at a time, mixing until completely combined before adding more powdered sugar. Repeat until the full 2 cups of powdered sugar have been added.
Add in the marshmallow cream and mixuntil all of it has been combined thoroughly.
Add the frosting to a gallon sized zip top bag, cut the corner of the bag and use it to pipe the frosting onto the warm cookies in a spiral.
Add the raspberry preserves to a small zip top bag and cut the corner and zig zag the raspberry preserves over top of the frosting. Serve and Enjoy!