Step 1: In a large mixing bowl, beat the cream cheese until smooth.

Step 2: Add the pumpkin puree, pumpkin pie spice, powdered sugar, and vanilla extract to the cream cheese. Mix thoroughly until all ingredients are well combined and the mixture is smooth.

Step 3: Stir in the graham cracker crumbs until the mixture becomes thick enough to be shaped. Roll the mixture into 1-inch balls and place them on a parchment-lined baking sheet.

Step 4: Refrigerate the balls for at least 1 hour to firm them up, which makes coating them much easier.

Step 5: Melt the white chocolate chips in a microwave-safe bowl using 30-second intervals, stirring in between, until the chocolate is smooth and fluid.

Step 6: Dip each chilled cheesecake ball into the melted white chocolate, ensuring each one is fully coated. Place the balls back on the parchment paper.

Step 7: If desired, sprinkle a little cinnamon over the balls before the chocolate sets to add a touch of warm spice.

Step 8: Allow the chocolate to set completely, either at room temperature or in the refrigerator. Once set, the cheesecake balls are ready to serve.