Preheat oven to 375°. Coat a 9-inch springform pan with nonstick spray.

For the crust, process vanilla wafers and mint in a food processor until sandy. With the machine running, drizzle in butter and continue processing until mixture clings together.

Press crumbs into bottom and half to three-quarters of the way up the sides of the prepared pan. Tamp down crumbs with the bottom of a measuring cup.

Bake crust until browned and set, 8–10 minutes. Remove pan from oven and let cool completely.

For the sauce, purée raspberries and 3 Tbsp. sugar. Strain mixture through a fine mesh sieve; discard seeds. Bring to a boil in a saucepan over medium-high heat.

Combine water and cornstarch in a small bowl for the slurry. Whisk slurry into boiling raspberry mixture. Boil 1 minute to thicken slightly and eliminate cornstarch taste. Transfer to a bowl and chill.

Beat cream, 3 Tbsp. sugar, and vanilla in a large bowl with a hand mixer on medium to stiff peaks.

Whisk together concentrate and condensed milk in a separate bowl, just until combined.

Fold whipped cream into the concentrate mixture to combine; transfer to cooled crust.

Drizzle ¼ cup cold raspberry sauce over filling. Swirl a skewer or knife through the sauce to marble. Cover pie with plastic wrap and freeze until solid, 8–24 hours. Thaw pie 30 minutes in the refrigerator before serving.