Crush the graham crackers into a fine crumb. You can either do this by placing the graham crackers in a freezer bag and using a rolling pin or a food processor.
In a large bowl, place the cream cheese and sugar. Mix on low until combined.
Add in the graham cracker crumbs and mix until all the crumbs are moistened and form a ball.
Add in the mallow bits and give it a stir.
Scoop out a ball using a small cookie scoop or spoon. Roll the truffles between your two hands to make a perfectly shaped truffle. They will be lumpy from all the little marshmallow bits. The chocolate will hide pretty much all of that though.
After rolling the truffles, place them on a sheet pan lined with parchment paper.
Place the milk chocolate melting wafers into a microwave safe bowl. Microwave in 30 second intervals until the chocolate is smooth. Stir the chocolate after every interval in the microwave. Mine took a total of 2 minutes to completely melt and have no lumps.
Place a truffle on a fork and dip it in the chocolate. Roll it around to make sure it's completely covered.
Using a skewer or small knife, push the truffle back onto the parchment paper. It will have some chocolate fall onto the parchment paper around the truffle. If you don't like how that looks, cut it off with a knife after it dries. It will take about 30 minutes to an hour to dry.