Mix the filling: In a large bowl, beat the softened cream cheese until smooth. Add 1 cup of graham cracker crumbs, powdered sugar, and vanilla extract. Mix until well combined.

Chill the mixture: Cover the bowl and refrigerate for at least 1-2 hours, or until the mixture is firm enough to roll into balls.

Form the balls: Use a spoon or cookie scoop to portion the mixture, then roll into 1-inch balls. Place them on a baking sheet lined with parchment paper.

Freeze: Freeze the balls for 30 minutes to make them easier to coat.

Prepare the coating: Melt the chocolate chips in a microwave-safe bowl or over a double boiler. Stir in coconut oil or shortening (if using) to make the chocolate smoother.

Coat the balls: Use a fork or dipping tool to dip each cheesecake ball into the melted chocolate, ensuring it’s fully coated. Let the excess chocolate drip off, then place the ball back on the parchment paper.

Add toppings: While the chocolate is still wet, sprinkle with your choice of toppings (sprinkles, crushed nuts, etc.).

Set the chocolate: Allow the chocolate to harden at room temperature or refrigerate for 15-20 minutes.