In a large mixing bowl, use an electric mixer to beat 8 ounces of softened cream cheese on medium speed until creamy, about 1-2 minutes. Gradually add in 1 cup of powdered sugar and 1 teaspoon of vanilla extract, mixing until fully combined. Gently fold in 1 cup of chopped fresh strawberries and 1 cup of graham cracker crumbs until thick and well incorporated.

Using your hands or a small cookie scoop, shape the strawberry cheesecake mixture into 1-inch balls. Place the formed truffles on a parchment-lined baking sheet, making sure they are spaced apart to avoid sticking. If it's too sticky, refrigerate for about 10 minutes before shaping.

Refrigerate the truffle balls for about 30 minutes to allow them to firm up, ensuring they can hold their shape when coated.

While the truffles chill, melt 8 ounces of white chocolate in a double boiler or microwave, heating in 20-second intervals until smooth. Set aside to cool slightly.

Remove the chilled truffle balls from the refrigerator. One at a time, dip each truffle into the melted chocolate, ensuring it’s fully coated. Place the coated truffles back onto the parchment-lined baking sheet.

While the white chocolate coating is still wet, sprinkle crushed freeze-dried strawberries over each truffle.

Return the coated truffles to the refrigerator for another 30 minutes, allowing the chocolate to set completely.