In a medium bowl, beat the softened cream cheese until smooth. Mix in the graham cracker crumbs, powdered sugar, strawberry powder, and vanilla extract until well combined. Cover and chill the mixture in the refrigerator for at least 1 to 2 hours until firm enough to handle. Once chilled, scoop and roll the mixture into 24 small balls. Melt the white chocolate wafers and coconut oil in the microwave in 30-second intervals until smooth. Use a fork to dip each truffle ball into the melted chocolate, shaking off any excess. Place on parchment paper and immediately garnish with extra graham cracker crumbs or strawberry dust. Refrigerate the finished truffles until the chocolate shell is completely set.