Cream together cream cheese and sugar, then add in vanilla and graham cracker crumbs.
Using a small ice cream scoop or melon baller scroop out 1" balls of cheesecake filling.
Place on baking sheet and freeze for 30-60 minutes.
When ready to fry heat oil over medium-high heat (to 350˚F). Combine flour, sugar, baking powder, and salt in large bowl. Add milk and stir until batter forms.
Dip each ball into batter then carefully drop into hot oil. Fry for 2-3 minutes per batch, turning as needed. If you see any cream cheese coming out of bites remove them from oil at once. Use a strainer or spider to remove any stray bits of batter between batches.
Place on baking sheet lined with paper towels to drain while you fry remaining balls.
Serve with chocolate, caramel, or berry sauce. Or serve with canned cherries and whipped cream.