Preheat your oven to 350°F (175°C). Prepare two 8-inch cake pans. Pour the batter into the pans and bake for 25-30 minutes, or until a toothpick comes out clean. Allow the cakes to cool completely.

Crumble the cooled red velvet cakes into a bowl until they resemble coarse sand. If still moist, bake the crumbs on a baking sheet for 5-10 minutes to dry them out slightly. Cool completely.

In a mixing bowl, combine 16 ounces of cream cheese, 4 tablespoons of softened butter, and 1/2 cup of powdered sugar. Blend until light and fluffy (2-3 minutes).

Crush 2 cups of graham crackers into a fine powder and add them to the cream cheese mixture along with 1 teaspoon of vanilla extract. Stir until combined.

Using a cookie scoop, portion out the mixture and roll into 1-inch balls. Place on a parchment-lined baking sheet and chill in the refrigerator for 1 hour.

Once chilled, roll each ball in crumbled red velvet cake until fully coated for maximum flavor.

Serve immediately or store in an airtight container in the refrigerator for up to 5 days.