In a large mixing bowl, beat 8 oz of softened cream cheese on medium speed until creamy, about 2-3 minutes.

Gradually mix in 2 cups of sifted powdered sugar and 1 tsp of pure vanilla extract into the cream cheese mixture and beat for another 2 minutes.

Melt 1 cup of white chocolate chips in a microwave-safe bowl in 20-second intervals until fully melted, stirring in between.

Stir the melted white chocolate into the cream cheese mixture until fully incorporated.

Gently fold in 1 cup of crushed graham crackers and 1 cup of whipped topping into the cheesecake mixture.

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

Use a tablespoon to scoop out portions of the mixture and roll each into a 1-inch ball.

Melt your red and green candy melts according to the package instructions.

Dip each cheesecake ball into the melted candy melts, covering completely, then place back on a parchment-lined sheet.

Allow the coated cheesecake bites to set at room temperature or in the refrigerator for about 15-20 minutes.