Beat softened cream cheese and powdered sugar until smooth and light.

Mix in vanilla and salt, then gradually stir in graham cracker crumbs until a thick dough forms.

Refrigerate the mixture for 30-45 minutes to firm up.

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

Freeze the balls for 20 minutes to make them easier to dip.

Melt candy coatings in the microwave in 30-second bursts, adding coconut oil to thin if needed.

Dip each ball into the coating, let excess drip off, and return to the tray.

Top with sprinkles immediately or drizzle with extra white chocolate once set. Chill for 1 hour before serving.