In a medium-sized mixing bowl, combine the softened cream cheese, granulated sugar, and vanilla extract.​

Use an electric hand mixer to beat the ingredients together until the mixture is smooth and creamy.​

Add ½ cup of the graham cracker crumbs to the cream cheese mixture.​

Stir until the crumbs are evenly distributed throughout the mixture.​

Cover the bowl with plastic wrap or a lid.​

Place it in the refrigerator and let it chill for about 30 minutes to firm up, making it easier to handle.​

Once the mixture is firm, remove it from the refrigerator.​

Using a small cookie scoop or tablespoon, scoop out portions of the mixture.​

Roll each portion between your palms to form smooth, bite-sized balls.​

Roll each ball in the remaining ½ cup of graham cracker crumbs until fully coated.​

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For variety, you can also dip or roll the balls in melted chocolate, crushed nuts, or sprinkles as desired.​

Place the coated cheesecake balls on a baking sheet lined with parchment paper.​

Refrigerate them for at least 30 minutes to allow them to set properly.​

Once set, the cheesecake balls are ready to be served.​

Store any leftovers in an airtight container in the refrigerator for up to 5 days