In a large mixing bowl, beat together 8 ounces of softened cream cheese and 4 tablespoons of unsalted butter until smooth and creamy, about 2-3 minutes.

Gradually add 1 cup of powdered sugar to the mixture, mixing on low speed until fully incorporated, about 1-2 minutes.

Melt 1 cup of white chocolate chips in a microwave-safe bowl, stirring until smooth, then let cool slightly before adding to the cream mixture.

Incorporate ¼ cup of fresh key lime juice, 1 tablespoon of key lime zest, and 1 teaspoon of vanilla extract into the mixture.

Cover the bowl with plastic wrap and refrigerate for 1 to 2 hours until firm enough to handle.

Use a cookie scoop or hands to roll portions of the mixture into bite-sized balls.

Roll each ball in a plate of graham cracker crumbs until well coated.

Return the tray of coated truffles to the refrigerator for an additional 30 minutes before serving.