In a mixing bowl, combine 8 ounces of softened cream cheese with 1 cup of powdered sugar. Beat on medium speed until smooth and creamy, about 2-3 minutes.

Gently fold in 1 cup of finely chopped fresh strawberries and 4 ounces of melted white chocolate into the creamy base using a spatula, distributing evenly.

Using clean hands or a small cookie scoop, portion out the mixture and roll it into 1-inch balls. Place them on a parchment-lined baking sheet.

Pour 1 cup of graham cracker crumbs into a shallow dish and gently roll each truffle ball in the crumbs until fully coated.

(Optional) Melt an additional 2 ounces of white chocolate for drizzling and drizzle over the coated truffle balls. Sprinkle crushed freeze-dried strawberries on top.

Refrigerate the truffle balls for about 30 minutes to firm up. Store in an airtight container if needed.