In a small bowl, mix the graham cracker crumbs with melted butter until evenly moistened. Set aside.

In a separate bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth, creamy, and fluffy.

In another small bowl, stir the peanut butter with 2 tablespoons powdered sugar until thick and slightly stiff.

Take about a tablespoon of cheesecake filling and flatten it in your palm. Place a ½ teaspoon of peanut butter mixture in the center, then wrap the cheesecake mixture around it, pinching to seal and rolling gently into a smooth ball.

Roll each ball in the graham cracker crumb mixture to coat the outside and place on a parchment-lined baking sheet.

Freeze the balls for 20–30 minutes, or until firm and chilled. This keeps them from falling apart when dipping.

Dip each chilled ball into the melted white chocolate to fully coat, letting excess drip off. Set onto lined tray. Drizzle with melted semisweet chocolate and sprinkle with crushed peanuts or toffee bits while still wet.

Chill again for 25–30 minutes, or until chocolate is set. Store in the fridge and bring to room temperature for 10 minutes before enjoying for the creamiest texture.