In a mixing bowl, beat 8 oz of softened cream cheese until smooth and creamy, about 2-3 minutes. Gradually add ½ cup of powdered sugar, mixing well until fully combined. Then, stir in 1 teaspoon of vanilla extract and 1 cup of finely chopped fresh strawberries. The mixture should be thick yet smooth, with visible flecks of strawberry throughout.

Scoop about 1 tablespoon of the cheesecake mixture and roll it into a ball using your hands, creating a smooth exterior. Place each truffle ball on a parchment-lined baking sheet. Continue until all the mixture is used, which should yield around 16-20 truffles. Once formed, chill the truffles in the refrigerator for at least 30 minutes to help them firm up.

In a microwave-safe bowl, combine 1 cup of semi-sweet chocolate chips and 1 tablespoon of coconut oil. Heat in the microwave for 30 seconds, then stir. Continue microwaving in 10-second intervals, stirring until fully melted and smooth. The chocolate should be glossy and fluid, perfect for coating.

Remove the chilled truffles from the refrigerator, and using two forks, dip each one into the melted chocolate, ensuring an even coating. Let any excess chocolate drip off before placing them back on the lined baking sheet. The chocolate should be shiny, and your Strawberry Cheesecake Truffle Balls will have a beautiful finish as they cool and set.

Before the chocolate hardens, sprinkle the truffles with crushed graham crackers for a delightful crunch. If desired, garnish with additional fresh strawberries for a pop of color. Once decorated, place the truffles back in the refrigerator for about 15-20 minutes or until the chocolate is fully set, making them ready for serving.