Allow the cream cheese and butter to sit at room temperature for about 30 minutes until they are soft but not melted.

In a medium-sized mixing bowl, use an electric mixer on medium speed to blend the softened cream cheese and butter until the mixture is smooth and fully combined.

Gradually add the powdered sugar and brown sugar to the cream cheese mixture, beating continuously until fully incorporated. Stir in the vanilla extract, then beat the mixture until it turns airy and fluffy in texture.

Grab a spatula or spoon and gently stir in ½ cup of mini chocolate chips until they’re spread out evenly.

Spoon the prepared mixture onto a sheet of plastic wrap. Using the wrap to guide and support the shape, gently form it into a ball. Wrap it securely to help it keep its form while chilling.

Place the wrapped cheese ball in the refrigerator and chill for at least 2 hours, or until it is firm enough to hold its shape.

Once the cheese ball has firmed up, remove it from the refrigerator and carefully unwrap it. Roll the cheese ball in the remaining mini chocolate chips, chopped pecans, or graham cracker crumbs until it is evenly coated on all sides.

Wrap the coated cheese ball in plastic wrap again and refrigerate for an additional hour to ensure it is set. Before serving, let it sit at room temperature for 10-15 minutes to soften slightly for easier spreading.