Place the softened cream cheese in a mixing bowl and beat it until smooth.

Add the pumpkin puree, sugar, pumpkin pie spice, and vanilla extract to the bowl. Stir until the mixture is fully combined and creamy.

In a separate bowl, stir together ¾ cup of the graham cracker crumbs with the melted butter until the crumbs are evenly coated.

Scoop out small portions of the cheesecake mixture and roll each one into a ball.

Roll the balls in the remaining ¼ cup of graham cracker crumbs to coat the outside.

Place the coated bites on a plate or tray and chill them until firm.