In a large mixing bowl, beat 8 ounces of softened cream cheese with an electric mixer until smooth and creamy, about 2 minutes on medium speed.

Gradually add 1 cup of powdered sugar and 1 teaspoon of vanilla extract, mixing until well blended and fluffy.

Gently melt 1 cup of white chocolate chips in a microwave-safe bowl, heating in short intervals of 20-30 seconds.

Allow it to cool slightly before incorporating it into the cream cheese mixture.

Fold in 1 cup of finely crushed graham crackers or cookie crumbs to the cream cheese mixture.

Mix in 1 cup of whipped topping until everything is evenly distributed.

Cover the bowl tightly with plastic wrap and refrigerate the mixture for about 30-40 minutes.

Scoop tablespoon-sized portions of the mixture and roll them into 1-inch balls with your hands.

Melt red and green candy melts according to package instructions, ensuring a smooth consistency.

Dip each chilled cheesecake ball into the melted candy, allowing excess to drip off.

Allow the coated cheesecake bites to sit at room temperature for about 30 minutes, or until the candy coating has fully set.