Prepare an 8x8-inch baking pan by greasing it with non-stick cooking spray and lining with parchment or wax paper, set aside.
In a food processor, place your graham crackers and pulse until crumbs form, making sure there are no large pieces.
Transfer graham cracker crumbs to a medium bowl. Add in the powdered sugar, butter, and salt. Mix until everything is combined.
Evenly spread into the prepared pan, crust will be about ¼ inch thick. Using a spatula or the back of a measuring cup, press the crust down firmly so it is well packed. Place the pan in the freezer for about 30 minutes so the crust is set.
While the crust is freezing, in a medium bowl, or stand mixer, add the cream cheese, powdered sugar, and vanilla.
Mix together until it is fully combined.
Pour/spread filling over the crust and return to the freezer for 30-45 minutes.
Once frozen remove the cheesecake from the pan, using a sharp knife, cut into one inch squares. Place squares on top of a cooling rack, over a large piece of parchment or wax paper.
Melt the chocolate in the microwave, 30 seconds at a time, until it is completely melted. Pour the melted chocolate into a piping bag, or even a small sandwich bag, and cut the tip of the bag off. Slowly drizzle the chocolate over the bites going up and down, then side to side.
Repeat with white chocolate.
Allow the chocolates to harden and set. Remove from the cooling rack and return to refrigerate until ready to serve.