Mix cream cheese and butter in a large bowl until well combined. Fold in graham cracker crumbs and mix well.
Add powdered sugar, 1 cup at a time, until mixed well. Cover and chill for 2 hours.
Use a cookie scoop to scoop out batter, and place on a wax paper lined cookie sheet. Refrigerate for 10 minutes.
Roll scoops into more round balls and refrigerate for another 15-20 minutes.
While balls are chilling, melt chocolate in a small pot, mixing constantly until melted.
Place ball on a fork and dip in chocolate making sure to coat. Place ball on wax paper and refrigerate.
Melt white candy coating and place in a Ziploc bag with one corner cut. Drizzle chocolate over balls and let harden. Refrigerate until ready to serve.