1. Line a baking sheet with parchment paper and clear space in your fridge or freezer for chilling.

2. In a mixing bowl, beat the softened cream cheese until completely smooth and creamy.

3. Add the creamy peanut butter, vanilla extract, and salt, then mix until the mixture is thick and uniform.

4. Gradually mix in the powdered sugar until fully incorporated and smooth.

5. Stir in the graham cracker crumbs until the mixture is thick, cohesive, and easy to roll.

6. Use a small cookie scoop or spoon to portion the mixture, then roll each portion into a smooth ball and place on the prepared baking sheet.

7. Freeze the balls for 20 to 30 minutes, or until very firm but not rock hard.

8. In a microwave-safe bowl, melt the chocolate chips and coconut oil in short bursts, stirring between each, until smooth and glossy.

9. Using a fork or dipping tool, dip each chilled ball into the melted chocolate, letting the excess drip off before returning it to the baking sheet.

10. Immediately sprinkle each ball with chopped peanuts or extra graham cracker crumbs before the chocolate sets.

11. Refrigerate for 30 to 45 minutes, or until the chocolate coating is fully set and the centers are chilled and creamy.

12. Serve chilled or slightly softened, and store any leftovers in an airtight container in the refrigerator.