Just made this delicious Raspberry Swirl Ice Cream Cake!

In a medium bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust. Freeze for 15 minutes.
Spread the softened vanilla ice cream over the crust, smoothing the top. Freeze for 30 minutes.
Spread the softened raspberry sorbet over the vanilla ice cream layer. Using a knife, gently swirl the sorbet into the ice cream to create a marbled effect. Freeze for another 30 minutes.
In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread half of the whipped cream over the raspberry layer.