Preheat your oven to 350°F (175°C) and prepare the red velvet cake mix according to the package instructions. Pour the batter into a greased cake pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely on a wire rack before moving on to the next step.

Once the cake has cooled, carefully crumble it into a coarse, sand-like texture using your hands or a fork. If the cake is overly moist, spread it out on a baking sheet and dry it in the oven at a low temperature (about 200°F) for about 5-10 minutes.

In a large mixing bowl, combine 16 ounces of softened cream cheese, 4 tablespoons of room temperature butter, and ½ cup of powdered sugar. Beat the mixture on medium-high speed until it becomes fluffy and smooth, about 2-3 minutes. Add in 1 teaspoon of vanilla extract and 1 cup of crushed graham crackers.

Using a 2-teaspoon cookie scoop, portion out the cheesecake mixture and roll each scoop into smooth balls. Place these balls on a parchment-lined baking sheet, ensuring they are evenly spaced.

Cover the baking sheet with plastic wrap and refrigerate the formed cheesecake balls for about 1 hour.

After chilling, take the cheesecake balls out of the refrigerator. Roll each ball in the crumbled red velvet cake until they are completely coated.

Enjoy these elegantly coated bites immediately or transfer them to an airtight container for storage. Keep them in the refrigerator until you’re ready to serve.