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Put graham crackers in a food processor and crush into crumbs.
Add in freeze dried strawberries and blend until combined.
Add in cream cheese and blend together.
Finally, add in powdered sugar and blend.
Using a small cookie scoop, scoop the truffles into small balls and place on a parchment lined baking sheet.
Freeze the truffles for 15-30 minutes (this makes it easier to coat in the chocolate).
Once they’ve chilled, melt white chocolate or almond bark in the microwave in a microwave-safe bowl.
Gently roll each truffle into a ball.
Using a fork, dip truffles in white chocolate and tap on the edge of the bowl to remove any excess white chocolate.
Place back onto parchment paper to set.
*Pro tip: Use a cake tester or toothpick to help remove the truffles from the fork.
If desired, pour any leftover white chocolate into a piping bag or plastic bag (snip off the tip) and drizzle chocolate on top of set truffles.
Sprinkle on the reserved strawberry graham crumbs, or top with sprinkles.
Chill for at least 1 hour.
Store leftovers in fridge or freezer.