Place freeze-dried raspberries into a sealed plastic bag. Using a rolling pin, gently crush the raspberries into a fine powder. Measure ¼ cup of the powdered freeze-dried raspberries and set aside.
Lightly coat an 8x8 pan with cooking spray. Line the pan with parchment paper and lightly coat the parchment with cooking spray. Set aside.
Pour ¼ cup water into the bowl of a stand mixer. Sprinkle the gelatin over the surface of the water and leave the gelatin to bloom without touching it for 10 minutes while you move on to step 4.
Add sugar, honey, and remaining ½ cup water to a medium saucepan. Cook over medium heat, stirring until the sugar dissolves. Bring the mixture to a simmer and cook without stirring until a candy thermometer reads 240°F, about 12-15 minutes.
Pour the sugar mixture into the gelatin mixture and beat on low speed until combined. Once combined, increase speed to high (being careful not to cause any of the hot mixture to splash out of the mixer) and beat until the mixture becomes thick and fluffy and triples in volume, about 8-10 minutes. Add the vanilla and beat the mixture until combined.
Lightly coat a spatula with cooking spray and use it to scrape half of the marshmallow mixture into the prepared pan. Spread the mixture so it fills the pan.
Working quickly, add the powdered freeze-dried raspberries to the bowl of the stand mixture with the remaining half of the marshmallow mixture and beat to combine. Add the raspberry marshmallow mixture on top of the marshmallow that's already in the pan, using the coated spatula to spread the marshmallow to the edges of the pan and smooth the top (it’s okay if it isn’t totally even). Lightly coat a butter knife with cooking spray and drag it through both layers of marshmallow to create a marbled/ripped effect. Cover the pan with plastic wrap and let the marshmallow set for 1 hour.
Once set, remove marshmallow from pan and peel away parchment paper. Lightly coat a carving knife or chef’s knife with cooking spray and cut the large marshmallow square into 5 rows and 5 columns to create 25 squares.
In a small bowl, whisk together confectioners sugar and cornstarch. Dip each marshmallow square into the bowl and gently coat each side with the sugar mixture, tapping off any excess.