Beat the cream cheese, powdered sugar, and vanilla extract in a large bowl with an electric mixer until smooth and fluffy.

On low speed, mix in the graham cracker crumbs until fully incorporated.

Cover the bowl with plastic wrap and refrigerate the mixture for 30 minutes to 1 hour to set.

Once the mixture is firm, grease your hands with cooking spray and scoop the mixture using a small cookie scoop to roll into bite-sized balls.

Place the cheesecake balls on a parchment-lined baking sheet.

Roll the balls in additional graham cracker crumbs or sprinkles before serving.

You can enjoy them immediately or chill in the refrigerator for about 4 hours for best results.

Store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.