Combine the softened cream cheese and vanilla extract in a large mixing bowl. Then, beat the mixture at a high speed. Add the fine granulated sugar and continue beating the mixture until the sugar is evenly incorporated.
Scrape down the sides before adding in the cream. This step is crucial to ensure that all of the ingredients are evenly mixed. Once you have added the cream, beat the mixture at a high speed for roughly 4 minutes or until your batter is completely smooth and very thick.
Place the cheesecake batter inside of a shallow container and freeze it for at least 1 hour.
Once the cheesecake batter has been chilled, remove it from the freezer. Line a baking tray with non-stick baking paper.
Using a small ice cream scoop, scoop out small balls of cheesecake and place them onto the lined tray. Place the tray back into the freezer and allow the balls to freeze for another 2 hours.
While the cheesecake bites are freezing, make the dipping sauces. To make the chocolate sauce, combine all of its dry ingredients into a mixing bowl. Set it aside until it's needed again.
Then, combine the cream, butter, and vanilla into a medium saucepan and heat until the butter is completely melted. Slowly add the liquid ingredients to the dry ingredients while whisking.
Then, add the mixture back into the saucepan and bring it to medium-high heat. Allow the sauce to come to a simmer while whisking continuously. The chocolate sauce will take about 5 minutes to become thick. Remove the sauce from the heat and allow it to cool.
You can also make the caramel sauce while the cheesecake bites are freezing. Place the brown sugar into a saucepan over medium-high heat. Then, stir the sugar until it is completely melted - don't worry, it will clump first before melting.
Once the sugar has melted, stop stirring and allow it to become amber in color. When you are happy with the color, remove the melted sugar from the heat. Slowly whisk in the butter until it is completely melted. Then, slowly add the cream to adjust the consistency.
Allow the caramel dipping sauce to cool before using.
Place the crushed graham crackers, cake flour, and eggs into three separate bowls. Make sure that the eggs are beaten well.
Take a frozen cheesecake ball, dip it into the flour, then egg, and finally, the graham crackers, Do this twice. Then, place the ball back onto the lined baking tray.
Repeat this step for all of the balls and place them back into the freezer for 15 minutes.
While the bites rest for another 15 minutes in the freezer heat the frying oil to about 350°F (180°C).
Fry each frozen ball for about 1 minute. The crust should become crispy and golden brown while the frozen cheesecake will become melty on the inside. Once fried, remove them from the oil and drain them on a paper towel.
Serve immediately alongside the delicious homemade chocolate and caramel dipping sauces.