Use a double broiler to melt together white chocolate chips, cream cheese, and heavy cream. You could also use a microwave-safe bowl at 30-second intervals but be careful as white chocolate can burn easily.
Once smooth, add in vanilla extract, 1 tablespoon cinnamon, and brown sugar. Stir well and remove from heat. Chill for 3 hours or until firm enough to roll into a ball.
Use a food processor (or put in plastic bag and crush) to pulse together graham cracker cookies until they're the consistency of sand. Stir in 2 tablespoons cinnamon and granulated white sugar.
Remove truffle filling from refrigerator and roll into balls. Use a melon ball scoop to help with sizing.
Roll balls into crunchy cinnamon sugar coating. Place in truffle cups (optional).Keep refrigerated until ready to serve.
Add these sweet cinnamon sugar churro truffles to your next Cinco de Mayo party menu!