Melt your butter then combine it with the peanut butter and vanilla in a large bowl.

Add the powdered sugar and graham cracker crumbs then beat again until they are well mixed into the peanut butter mix.

Cover the entire bowl with plastic wrap and place it in the refrigerator to chill for at least 30 minutes.

Once chilled, remove from the fridge and scoop out portions using a small cookie scoop or tablespoon and roll into balls. Continue until all the dough is formed into balls.

Place the balls on a parchment-lined baking sheet, cover with plastic wrap, and freeze for at least an hour or overnight.

Melt the white chocolate melting wafers either in the microwave in 30-second increments or on the stove using a double boiler until smooth.

Use a fork to carefully dip the peanut butter balls into the melted white chocolate, working quickly to prevent melting.

Place the dipped balls onto parchment paper and immediately sprinkle with sprinkles if desired.