Add graham crackers to the bowl of a food processor or blender and process until they become very fine crumbs. Add cream cheese and marshmallow fluff and continue processing until fully combined.
Using a tablespoon or mini cookie dough scoop, scoop out dough and flatten it between the palm of your hands. The disk will be about 2 1/2-inches in diameter.
Place a mini marshmallow in the center and then fold the dough over the marshmallow–just like this!
Roll the truffle into a 1-inch ball and place onto a baking sheet prepped with parchment paper.
Melt the chocolate and with a toothpick, dip the truffles into the chocolate.
Transfer the dipped truffles to the baking sheet and immediately sprinkle with graham cracker crumbs. Refrigerator for about 10 minutes before serving.