In a medium mixing bowl, beat the softened cream cheese with an electric hand mixer on medium speed until completely smooth and free of lumps.

Add the sifted powdered sugar, vanilla extract, and strawberry puree. Continue beating until well combined, smooth, and uniformly pink, scraping down the sides of the bowl as needed.

Cover the bowl with plastic wrap and refrigerate the cheesecake filling for about 30 minutes.

In a separate medium bowl, combine the graham cracker crumbs, granulated sugar, melted butter, and crushed freeze-dried strawberries.

Stir with a fork until the mixture is evenly moistened and resembles wet sand. Set aside.

Once the filling has firmed up, use a small cookie scoop, about 1-inch diameter, or your hands to portion and roll the mixture into smooth, even balls.

Place the formed balls on a parchment-lined baking sheet.

Pour the strawberry glaze into a small, shallow bowl.

One at a time, gently dip each cheesecake ball into the glaze, using a fork or dipping tool to turn it and coat it completely.

Allow any excess glaze to drip back into the bowl.

Immediately roll each glazed ball in the prepared graham cracker and freeze-dried strawberry coating, pressing lightly so the crumbs adhere evenly to all sides.

Place the coated bite back on the parchment-lined baking sheet and repeat with the remaining cheesecake balls.

Refrigerate the coated bites for at least 1 hour.

Serve chilled directly from the refrigerator.