Prepare the Cheesecake Mixture
In a mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Gently fold in the raspberries, being careful not to overmix so you keep some raspberry texture.
Chill the mixture in the refrigerator for 30 minutes to firm up.
Form the Balls
Using a small cookie scoop or spoon, scoop out portions of the mixture and roll them into 1-inch balls.
Roll each ball in the crushed graham crackers to coat evenly. Place them on a parchment-lined baking sheet.
Freeze the balls for 1 hour to set.
Dip in White Chocolate
Melt the white chocolate in a microwave or double boiler until smooth.
Using a fork or toothpick, dip each cheesecake ball into the melted white chocolate, ensuring it's fully coated. Let the excess chocolate drip off before placing it back onto the parchment paper.
Decorate (Optional)
While the white chocolate is still wet, sprinkle with crushed freeze-dried raspberries, festive sprinkles, or drizzle with more melted white chocolate for a decorative touch.
Chill and Serve
Let the coated balls set in the refrigerator for at least 30 minutes.
Serve chilled and enjoy!