Place the freeze-dried strawberries into a food processor. Pulse until you have a mix of fine powder and tiny specks. Set aside 1 tablespoon (15g) of the larger specks for garnishing.

In a large bowl, beat the softened cream cheese with an electric hand mixer until smooth. Add the powdered sugar and beat again. Fold in the graham cracker crumbs and the fine strawberry powder until you form a dense, creamy, pale pink dough.

Cover the bowl tightly with plastic wrap and chill in the refrigerator for at least 45 minutes.

Line a baking sheet with parchment paper. Using a small cookie scoop, portion the dough and roll into tight, perfectly spherical balls using the palms of your hands. Freeze for 30 minutes.

In a microwave-safe bowl, combine the white chocolate chips and coconut oil. Microwave in 20-second intervals, stirring in between, until completely smooth and glossy. Stir in half of the reserved bright pink strawberry specks.

Using a dipping fork, submerge each frozen truffle into the white chocolate. Lift and tap the fork on the rim of the bowl to remove excess chocolate, ensuring a smooth, thin shell.

Immediately place the coated truffle on the parchment paper and top with a generous dusting of golden graham cracker crumbs and the remaining pink strawberry specks before the chocolate sets.