Add raspberries, lemon juice, and sugar to a small sauce pan over medium heat. Stir and mash berries lightly. Bring to boil while continuing-- raspberries should begin to break apart and become a sauce.
Microwave cream cheese for approximately 30 seconds until soft. Add powdered sugar and vanilla. Mix until well combined.
Boil raspberry sauce until all berries have been reduced to liquid and sauce begins to thicken. If you get impatient, add cornstarch to a splash of cold water and stir into raspberries. Heat an additional minute or two and set aside to thicken and cool.
Add a dollop of cream cheese and raspberries to the center of each wonton wrapper. Wet edges with water and fold using desired method. May need more or fewer wrappers.
Place rangoons on baking sheet. Spritz tops with nonstick spray to encourage browning and sprinkle a small amount of sugar on each.
Bake for 8-10 minutes until slightly browned and crispy. If your rangoons are overstuffed, some may start losing filling before being done.