Preheat the oven to 325 degrees and line a small loaf pan with parchment paper.

Mix the graham cracker crumbs, melted butter, and 1 tablespoon sugar in a bowl until the crumbs are evenly coated. Press the mixture firmly into the bottom of the prepared pan to form the crust.

In a separate bowl, beat the cream cheese and 1/4 cup sugar until smooth. Add the egg and vanilla extract, then beat again until combined. Stir in the green food coloring until the color is even.

Pour the filling over the crust and smooth the top. Bake for 25 minutes until the center is set. Remove from the oven and let cool to room temperature.

Warm the raspberry jam slightly and drizzle thin lines across the top to create a bloodshot effect. Press the candy eyeballs into the surface while the bars are still slightly warm. Chill in the refrigerator for at least one hour before slicing into four bars.