Begin by allowing your cream cheese to soften at room temperature for about 30 minutes.

In a large mixing bowl, combine the softened cream cheese and creamy peanut butter. Use an electric mixer to blend for 2-3 minutes until smooth.

Gradually add the powdered sugar and vanilla extract to the mixture, mixing on low speed until well incorporated.

Carefully fold in the graham cracker crumbs with a spatula until fully integrated.

Using a tablespoon or cookie scoop, portion out the mixture and roll into 1-inch balls.

Refrigerate the formed balls for at least one hour.

Melt the semi-sweet chocolate chips in a microwave-safe bowl in 20-second intervals, stirring until smooth.

Dip each ball into the melted chocolate, ensuring they are evenly coated.

Return the coated balls to the parchment-lined baking sheet and refrigerate again for about 30 minutes until the chocolate is set.