In a large mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Mix until smooth and well combined.

Add the crushed graham crackers to the mixture and stir until fully incorporated.

Fold in the fresh blueberries gently to avoid breaking them.

Using your hands, form the mixture into small balls, about 1 inch in diameter, and place them on a parchment-lined baking sheet.

Chill the truffles in the refrigerator for about 30 minutes to firm up.

Once chilled, dip each truffle into the melted red candy coating or melted red chocolate, ensuring they are fully covered.

Place the coated truffles back onto the parchment-lined baking sheet and sprinkle with edible glitter or sprinkles if desired.

Let the truffles set for another 15-20 minutes at room temperature or until the coating hardens.

Serve chilled and enjoy your festive red, white, and blue truffles!