Pulse 6 graham crackers in food processor, or crush by hand to make fine crumbs.
Combine softened cream cheese and whipping cream in a mixing bowl. With and electric mixer, beat on medium speed until combined.
Add vanilla and granulated sugar and continue to beat on medium speed for 2 minutes, until smooth and fluffy.
Add 1/4 cup of graham cracker crumbs to cheesecake and stir to combine.
Scoop tablespoon sized balls into the remaining 1/2 cup of graham cracker crumbs.* Gently roll it around to coat in crumbs.
Gently place rolled balls onto baking sheet, shaping if needed, and put in freezer. Freeze for at least 1 hour. *
The Batter
After cheesecake bites have chilled at least one hour, heat oil over medium high heat until it reaches 375°F. Preheat oven to 200°F and place a baking sheet with an oven safe cooling rack inside.
While oil is heating, combine flour, sugar, baking powder, salt, and milk to make batter. Start with 8 oz of milk adding more to loosen batter as needed.
When batter is like a thick pancake batter, remove cheesecake bites from the freezer. Using a fork or toothpick pressed into the bite, coat with batter.
Use a second fork to gently release the bites from the toothpick or fork and drop the coated bites into the oil. Fry in batches of 5 to 6 to maintain oil temperature.
Fry for 4-5 minutes, or until batter is a deep golden brown, turning them over once. Be sure to maintain your oil temperature.
Remove from oil to a paper towel for a few seconds, then place on cooling rack in oven. Repeat until all bites are fried. Dust with powdered sugar and serve with sauce if desired.
Notes
*For cheesecake bites you're not frying that day, they can be kept frozen in an airtight container for up to 3 months. Allow to freeze on baking sheet for 1 hour then transfer to a storage container and return to freezer.