In a medium bowl, beat the softened cream cheese until smooth, then add powdered sugar and vanilla extract, mixing until fully combined.

Gently fold in chopped fresh strawberries and graham cracker crumbs into the cream cheese mixture.

Portion the mixture into 1-inch balls and place them on a parchment-lined baking sheet.

Refrigerate the baking sheet for 30 minutes to firm up the truffle mixture.

Melt the white chocolate in a double boiler or microwave until smooth.

Dip each chilled truffle into the melted white chocolate, letting excess drip off.

Sprinkle crushed freeze-dried strawberries on top while the chocolate is wet.

Refrigerate the coated truffles for an additional 30 minutes to set.

Serve the truffles chilled or store them in an airtight container in the refrigerator.