In a small saucepan, heat the heavy cream over medium heat until it just starts to simmer. Remove from heat and add the chopped chocolate. Let it sit for 2 minutes to melt the chocolate, then stir until smooth.

Stir in the vanilla extract and crushed graham crackers until well combined.

Cover the mixture and refrigerate for about 1 hour, or until it is firm enough to handle.

Once the mixture is firm, use a small cookie scoop or your hands to form small balls (about 1 inch in diameter).

Roll each truffle in the red, white, and blue sprinkles until fully coated. If desired, you can also roll some in cocoa powder for a different flavor.

Place the finished truffles on a baking sheet lined with parchment paper and refrigerate for another 30 minutes to set.

Serve chilled or at room temperature.