In a mixing bowl, beat together cream cheese, butter and vanilla.

Mix in graham cracker crumbs and powdered sugar. I add the powdered sugar in 1/2 cup at a time until I reach desired consistency. 2 1/2 cups will give you a lighter & creamier filling - 3 1/2+ will give you a stiffer filling. I used 3 cups.

Cool in fridge for an hour or two.

After truffle center is firm enough to work with, scoop out tablespoon sized rounds and drop onto a cookie sheet lined with parchment paper. The cheesecake filling is sticky to work with, so I recommend using a cookie scoop.

Place cookie sheet with truffles in freezer. Allow to set up, about 2 hours.

Melt chocolate - either by short bursts in the microwave (30 seconds, stir, 30 seconds, stir - repeat until melted) or by the bain marie method.

Dip cheesecake centers into melted chocolate. I use two forks to dip, roll, shake and remove.

Place chocolate coated truffle back on cookie sheet. Repeat with remainder.

If decorating with candy sprinkles, do so before chocolate sets up. I dip and sprinkle each truffle one at a time.

Place chocolate covered truffles in fridge until chocolate has set. This doesn't take too long.

Set up your decorations, melt down white & colored chocolates.

Drizzle chocolates over truffles, or decorate how you prefer.

Place each truffle in a mini baking cup. These truffles must be refrigerated. Enjoy :)