In a mixing bowl, beat the softened cream cheese with powdered sugar and vanilla until smooth and fluffy. Gently fold in the raspberries. They can be partially mashed for a swirled look or fully blended in for uniform flavor.
Stir in the graham cracker crumbs until the mixture thickens and holds together like a soft dough. If the mixture is too soft, add a bit more crumbs until scoopable.
Cover and refrigerate the mixture for at least 1 hour to firm up. This helps make rolling easier and keeps the balls from being too sticky.
Once chilled, use a small cookie scoop or spoon to portion out the mixture. Roll into 1-inch balls. Coat each ball by rolling it in your choice of crushed graham crackers, cookie crumbs, or dip in melted white chocolate. Place on a parchment-lined tray.
