In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and add the white chocolate chips, stirring until melted and smooth.

Stir in the orange zest and vanilla extract until well combined.

Allow the mixture to cool to room temperature, then refrigerate for about 1 hour or until it is firm enough to scoop.

Once chilled, use a small cookie scoop or your hands to form the mixture into small balls (about 1 inch in diameter).

Roll each truffle in the crushed graham crackers until fully coated. If using, melt the orange-flavored candy coating according to package instructions and dip each truffle into the coating, then place on a parchment-lined baking sheet.

Refrigerate the truffles for another 30 minutes to set before serving.