In a large bowl (or the bowl of a stand mixer fitted with the paddle attachment), stir together the peanut butter, softened butter, and vanilla until completely combined. 

Next add the powdered sugar and graham cracker crumbs. Stir until completely combined. 

Line a large baking sheet with parchment paper. Scoop out 1 tablespoon sized portions and roll them into smooth balls. Place them on the prepared baking sheet and then transfer them to the fridge to chill for 30 minutes. 

Melt the white chocolate bark according to the package directions. I melt my white chocolate bark in a microwave safe bowl, cooking for 30 second intervals and stirring between each interval. 

One at a time, dip a frozen peanut butter ball into the melted white chocolate and use a fork to cover the truffle completely with white chocolate. Lift the truffle out of the white chocolate and tap the fork on the side of the bowl to allow any excess white chocolate to drip off. Place the truffle back onto the baking sheet and repeat with the remaining truffles. 

To decorate the truffles, place the remaining white chocolate bark (usually 3-4 tablespoons) into a ziploc bag and cut off the tip of the corner. Drizzle the white chocolate over the truffles and top with festive sprinkles. 

Allow the white chocolate to harden completely (about 15 minutes in the fridge).