Soften the cream cheese by leaving it out at room temperature for 30 minutes or microwaving on low for 15 seconds.

Melt the chocolate chips in a microwave-safe bowl in 20-second intervals or over a double boiler until smooth, setting aside to cool.

Combine softened cream cheese, peanut butter, powdered sugar, and vanilla extract in a large mixing bowl. Mix with an electric mixer on low until creamy.

Gradually fold in graham cracker crumbs until fully incorporated, resulting in a thick mixture.

Roll the mixture into 1-tablespoon-sized balls and place on a parchment-lined tray, leaving space between each.

Refrigerate the cheesecake balls for at least 30 minutes to firm up.

Dip each chilled ball into the melted chocolate with a fork, ensuring even coating, and return them to the parchment-lined tray.

Sprinkle crushed peanuts on top or drizzle extra melted chocolate if desired.

Return to the fridge to let the chocolate set for 15-20 minutes.

Serve immediately or store in an airtight container with parchment layers for up to 5-7 days.