In a mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.

Gently fold in the chopped maraschino cherries, ensuring even distribution.

Shape the mixture into small balls, about 1 inch in diameter, and place them on a parchment-lined tray. Refrigerate for 15 minutes.

Melt the white chocolate chips in the microwave or a double boiler, stirring until smooth.

Dip each chilled cherry bomb into the melted chocolate, allowing excess to drip off.

Roll the chocolate-coated bombs in the crushed graham crackers and chopped pecans.

Place them on a baking sheet lined with parchment paper and refrigerate for about 30 minutes.