Prepare the Filling: In a large mixing bowl, beat the softened cream cheese and powdered sugar until smooth and creamy. Add the chopped strawberries (or strawberry jam/puree) and vanilla extract, mixing until combined.

1. Chill the Mixture: Refrigerate the mixture for about 30 minutes to firm it up, making it easier to roll into balls.
2. Form the Balls: After chilling, use a tablespoon or cookie scoop to form the mixture into bite-sized balls. Roll them gently between your hands to smooth out the edges.
3. Coat the Balls: Roll each cheesecake ball in graham cracker crumbs until fully coated, giving them a classic cheesecake crust texture.
4. Optional Chocolate Drizzle: If desired, melt the chocolate chips in the microwave or over a double boiler, then drizzle the melted chocolate over the cheesecake balls for added sweetness and richness.
5. Chill Again: Place the coated cheesecake balls on a parchment-lined baking sheet and refrigerate for another 30 minutes to set the shape and chocolate drizzle.
6. Serve: Once chilled and set, serve the strawberry cheesecake balls cold. Enjoy!