Finely chop ½ cup of fresh strawberries and pat them dry with a paper towel to minimize moisture. Set aside.

In a medium bowl, beat together 8 ounces of softened cream cheese and ½ cup of powdered sugar on medium speed for 2-3 minutes until smooth.

Fold in ½ cup of finely crushed graham crackers into the cream cheese mixture for about 1 minute.

Gently fold in the chopped strawberries until evenly distributed. Avoid overmixing.

Cover the bowl with plastic wrap and refrigerate for at least 1-2 hours until firm.

Once chilled, scoop out about 1 tablespoon of the mixture and roll each portion into a smooth ball.

Roll each truffle in crushed graham crackers or dip in melted white chocolate to coat.

Place the coated truffles on a parchment-lined tray and refrigerate for an additional 30 minutes.