In the mixing bowl of a Stand Mixer, add the Heavy Whipping Cream, Vanilla, and Sugar, and mix on high until thick, and stiff peaks form. Add the Softened Cream Cheese, cut it into small pieces, and blend. Add the Softened Butter, cut into small pieces, and blend until smooth. Add the 4 cups of Powdered Sugar, one cup at a time, mixing well between additions, and scraping down the sides of the mixing bowl when needed. Blend until smooth and creamy. Place the Butter Cream Frosting in a Pastry bag with the Whipped Cream Tip - see link - and Pipe big dollops of the frosting around the edge of the Cheesecake, using a back and forth twisting motion, as you pipe the dollops onto the edge. (If you haven't used this tip before, practice piping the Frosting on Parchment Paper before piping on the edge of the Cheesecake. You'll start by pressing on the pastry bag to press the frosting through the tip, and you'll twist the bag as the Frosting comes out of the bag, making a billowy ribbon-like dollop. Don't discard the Frosting on the Parchment paper, simply place it back in the Pastry bag. When you've finished with the Frosting, remove the Sugared Raspberries from the Freezer, and place a Sugared Raspberry in the Center of each Dollop, and then place the Raspberries in the center of the Cheesecake - see photo. Cut into 2-inch pieces, serve, and Enjoy!