In medium bowl, gently stir raspberries with 1 tablespoon sugar and Grand Marnier, if using. Let mixture sit 30 minutes, stirring occasionally, until berries have darkened in color and released some liquid.
In separate small bowl, stir together graham cracker crumbs and melted butter.
In stand mixer fitted with paddle attachment, or with an electric hand mixer, beat ricotta, whipping cream, vanilla extract and remaining 1/4 cup sugar 30-60 seconds until evenly combined and fluffy, scraping sides of bowl as needed.
Set out 4 short drinking glasses. Layer 2 tablespoons graham cracker mixture into bottom of each glass, followed by 2-3 tablespoons of ricotta mixture. Top with 2 tablespoons berries. Repeat with second layer, finishing with thicker layer of ricotta, berries and liquid.