In a mixing bowl, beat the cream cheese and sugar until smooth. Add vanilla extract and mix until combined.

Stir in graham cracker crumbs until fully incorporated. Roll the mixture into 1-inch balls.

Place balls on a parchment-lined baking sheet and freeze for 2 hours to firm up.

Melt the chocolate using a microwave or double boiler. Dip each frozen ball into the melted chocolate until coated.

Before the chocolate sets, sprinkle with desired toppings.

Return the coated pops to the freezer for another hour to set.