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Beat the softened cream cheese in a mixing bowl until completely smooth and creamy.
Add the powdered sugar and vanilla extract, then mix until fully combined.
Stir in the caramel sauce, graham cracker crumbs, ¾ cup of the crushed pretzels, and the melted butter until the mixture forms a thick filling.
Cover the bowl and chill the mixture in the refrigerator for 45 minutes, or until firm enough to scoop.
Scoop out small portions and roll them into bite-sized balls.
Roll each ball in the remaining crushed pretzels and place them on a parchment-lined tray.
Drizzle or dip the cheesecake balls with melted white chocolate or milk chocolate.
Finish with extra caramel drizzle and a light sprinkle of flaky sea salt.
Chill for 20 to 30 minutes before serving so the balls firm up nicely.