In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and add the semi-sweet chocolate chips. Let sit for 2 minutes, then stir until smooth.

Add the vanilla extract and mix well.

Transfer the chocolate mixture to a bowl and refrigerate for about 1 hour, or until firm enough to scoop.

Once the mixture is firm, use a small cookie scoop or your hands to form small balls (about 1 inch in diameter). Place the truffles on a parchment-lined baking sheet.

Melt the white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between until smooth.

Dip each truffle into the melted white chocolate, allowing excess to drip off.

Roll the truffles in crushed graham crackers, then sprinkle with freeze-dried strawberries and blue sprinkles for decoration.

Place the coated truffles back on the parchment-lined baking sheet and refrigerate for another 30 minutes to set.

Serve chilled or at room temperature.