Preheat your oven to 350°F (175°C) and prepare the red velvet cake mix according to package instructions. Pour the batter into two greased 8-inch round pans and bake for approximately 30-35 minutes until a toothpick inserted comes out clean. Allow to cool completely.

Crumble the cooled red velvet layers into fine crumbs, resembling coarse sand. If too moist, spread crumbs on a baking sheet and dry in a 350°F oven for 5-6 minutes.

In a mixing bowl, combine the cream cheese, butter, and powdered sugar. Beat on medium speed until fluffy and smooth. Fold in crushed graham crackers and vanilla extract until fully incorporated.

Use a cookie scoop to portion and roll the cheesecake mixture into smooth balls. Place them on a lined baking sheet.

Cover the baking sheet with plastic wrap and refrigerate the bites for 1 hour to firm the filling.

After chilling, roll each ball in the red velvet cake crumbs until fully coated.

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