1-Preheat the oven to 350°F and line: Preheat the oven to 350°F and line or grease 2 8-inch cake pans.
2-Prepare the cake as indicated on packaging: Prepare the cake as indicated on packaging. Bake, then let cool down completely.
3-Once cool, crumble the cake with your: Once cool, crumble the cake with your hands until it looks like coarse sand. If the cake is too moist, break it into small chunks, then place on a lined baking sheet. Dry it out in the oven at 350°F for 5-6 minutes.
4-Separately, in a large mixing bowl combine: Separately, in a large mixing bowl combine the cream cheese, butter and sugar. Cream with an electric mixer until fluffy and aerated.
5-Place the graham crackers in a ziplock: Place the graham crackers in a ziplock bag and crush them into a fine powder using a rolling pin. Add the crushed graham crackers and vanilla extract into the cream cheese mixture and mix well until fully combined.
6-Use a 2 teaspoon cookie scoop to: Use a 2 teaspoon cookie scoop to scoop out cream cheese balls. Roll them with your hands until fully round, then place them on a lined baking sheet or large plate. Refrigerate for 1 hour to harden.
7-Once chilled, roll the cream cheese balls: Once chilled, roll the cream cheese balls through the red velvet cake crumbs. Ensure all sides are fully coated in the cake crumb. Use your hands to make the bites more round if needed.
8-Enjoy immediately or refrigerate until ready to: Enjoy immediately or refrigerate until ready to consume.