Place softened cream cheese in a mixing bowl and beat it until smooth and creamy, about 1-2 minutes. Gradually add powdered sugar and vanilla extract, mixing until fully combined.

Gently fold in the crushed freeze-dried raspberries and graham cracker crumbs until evenly combined.

Cover the bowl with plastic wrap and refrigerate for at least 1 hour to firm up the mixture.

Use a tablespoon to portion out and roll the mixture into 1-inch balls, placing them on a baking sheet lined with parchment paper.

For easier dipping, freeze the formed cheesecake balls for 15-20 minutes.

Melt white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth.

Dip each chilled cheesecake ball into the melted chocolate, allowing excess to drip off, and place back on the baking sheet.

Let the coated balls sit at room temperature for about 15 minutes to harden, or refrigerate for 10 minutes.