In a medium bowl fit with a mixer, combine cream cheese, graham cracker crumbs, powdered sugar and vanilla extract then mix until smooth. Fold in chopped white chocolate and chopped strawberries.
Place in refrigerator until dough is firm and no longer sticky. Once cool, roll about 1 inch balls of cheesecake and place back in the refrigerator until hard again. Prepare a cookie sheet with parchment paper and lightly spray with cooking spray. This will prevent the dipped chocolate truffles from sticking to the surface. Within a minute, the truffle should harden and release, making it easier to move around on the paper.
Melt milk chocolate in a microwave safe dish. For this step, I used a glass measuring glass and placed it in the microwave for about 3 minutes on power level 4! Stir chocolate until smooth. Next, using a 2 Prong Fork Dipping Tool from Chocoley, place cold cheesecake ball slightly on the tip of the prong and dip into the melted chocolate, twirling it to make sure it's covered. Pull out and allow to drip. Using a small spatula, twirl the chocolate and using the tip of the spatula to go around the truffle at the bottom, removing excess chocolate then carefully place on parchment paper. Refrigerate truffles to harden.