Beat softened cream cheese until smooth and fluffy in a mixing bowl.

Mix in powdered sugar and vanilla until fully combined.

Fold in graham cracker crumbs, then gently stir in raspberry preserves.

Chill the mixture for 30 to 45 minutes until firm enough to roll.

Scoop and roll the mixture into evenly sized balls and place on a lined tray.

Freeze the balls for 15 minutes to help them hold shape.

Melt white chocolate gently until smooth.

Dip each ball into the melted chocolate, let excess drip off, and return to the tray.

Chill until the coating sets before serving or storing.