Preheat your oven to 360°F (180°C) and line a baking sheet with parchment paper.

Cook the bacon in a skillet over medium heat until crispy, about 8-10 minutes. Transfer to paper towels and crumble.

Slice the jalapeños in half lengthwise and remove the seeds. Arrange cut-side up on the baking sheet.

Combine whipped cream cheese, shredded Colby Jack cheese, crumbled bacon, garlic powder, and cayenne pepper in a mixing bowl and stir until creamy.

Fill each jalapeño half with about 2 tablespoons of the creamy cheese mixture and place back on the baking sheet.

Cut the crescent dough sheet into thin strips about ⅓ inch wide.

Wrap 1-2 strips of dough around each stuffed jalapeño, leaving a gap for the "eyes." Arrange back on the baking sheet.

Bake for 16-20 minutes until the dough is puffed and golden brown.

Add edible candy eyeballs after removing from the oven while they are still warm.