Start by crushing the graham cracker sheets in a food processor until they resemble fine crumbs, about 1-2 minutes.

Blend in the freeze-dried strawberries until well mixed, achieving a vibrant pink hue.

Add the softened cream cheese into the blend and mix until smooth, about 2-3 minutes.

Gradually add the powdered sugar while blending until completely incorporated and smooth, about 1-2 minutes.

Using a small cookie scoop, form the mixture into evenly-sized balls, about 1 inch in diameter, on a lined baking sheet.

Chill the truffles in the freezer for 15-30 minutes until firm.

Melt the white chocolate or vanilla almond bark in short intervals of 20-30 seconds in a microwave-safe bowl.

Dip each truffle into melted chocolate and place back on the parchment-lined baking sheet.

For a decorative touch, drizzle melted chocolate or sprinkle graham cracker crumbs on top.

Refrigerate the coated truffles for at least 1 hour to set before serving.