1. In a small saucepan, combine the granulated sugar and 1 cup of water. Heat over medium heat, stirring until the sugar dissolves completely to make a simple syrup. Let it cool. 2. In a blender, add fresh raspberries and strain them to extract the juice, discarding the seeds. 3. In a large pitcher, combine the fresh lemon juice, raspberry juice, cooled simple syrup, and the remaining 3 cups of cold water. Stir well to mix. 4. In a chilled bowl, whip the heavy whipping cream with vanilla extract until soft peaks form. 5. Gently fold the whipped cream into the lemonade mixture until fully combined, creating a creamy, pink lemonade. 6. Fill glasses with ice cubes and pour the whipped pink lemonade over the ice. 7. Garnish with fresh raspberries and serve immediately for a refreshing treat.