In a mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Beat with an electric mixer until smooth and creamy.
Gently fold in the halved strawberries, being careful not to crush them too much.
Take a small amount of the strawberry-cream cheese mixture and form it into a ball, about the size of a golf ball. Roll it in the graham cracker crumbs until well coated. Repeat with the remaining mixture.
Place the rolled strawberry bombs on a parchment-lined baking sheet and refrigerate for about 30 minutes to firm up.
Once chilled, dip each bomb into the melted chocolate, ensuring they are fully coated. Place them back on the parchment paper.
If desired, sprinkle with additional toppings like sprinkles or crushed nuts before the chocolate sets.
Allow the chocolate to harden at room temperature or place the tray back in the refrigerator for about 15 minutes.
Serve chilled and enjoy your delicious strawberry bombs!
