Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin with butter or non-stick cooking spray.

Roll out one sheet of thawed puff pastry on a lightly floured surface to a rectangle of about 10x12 inches.

In a mixing bowl, combine softened cream cheese, powdered sugar, and vanilla extract. Beat until smooth and creamy, about 2-3 minutes.

Spread half of the cream cheese mixture over the puff pastry, then layer with raspberry preserves. Repeat with a second pastry sheet.

Roll each pastry sheet tightly and slice each log in half lengthwise, then cut into three pieces for muffin tin.

Twist each piece with cut sides facing outwards to create a spiral shape.

Place the twisted cruffins in the muffin cups, brush with melted butter, and bake for 22-25 minutes until golden brown.

Let the cruffins cool in the tin for about 5 minutes before transferring to a wire rack. Dust with powdered sugar if desired before serving.