Preparation:

1: Make the Cream Cheese Filling

1. In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
2. Add the powdered sugar and vanilla extract, mixing until fully incorporated.
3. Stir in the graham cracker crumbs until the mixture is thick and pliable.
4. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or until firm enough to shape.

2: Shape the Truffles

1. Line a baking sheet with parchment paper.
2. Using a spoon or cookie scoop, scoop out small portions of the chilled filling and roll them into 1-inch balls with your hands.
3. Place the balls on the prepared baking sheet and refrigerate for another 30 minutes to firm up.

3: Coat the Truffles in Chocolate

1. In a microwave-safe bowl or using a double boiler, melt the semi-sweet or milk chocolate. Stir in the coconut oil for a smoother consistency (optional).
2. Using a fork or dipping tool, dip each truffle into the melted chocolate, ensuring it’s fully coated.
3. Allow any excess chocolate to drip off before placing the truffle back onto the parchment-lined sheet.

4: Add Toppings and Chill

1. While the chocolate is still wet, sprinkle the truffles with festive sprinkles or lightly dust with powdered sugar for a snowy effect.
2. Refrigerate the truffles for at least 1 hour, or until the chocolate coating is fully set.

5: Serve or Gift

1. Serve chilled or at room temperature on a decorative plate.
2. For gifting, arrange the truffles in festive boxes or jars lined with parchment paper.