In large bowl, beat cream cheese with electric mixer until light and fluffy, about 5 minutes. Gradually beat in cooled melted candy; mix well. Pour into 9-inch square baking pan. Refrigerate 1 to 2 hours or overnight until firm.
Scoop out chilled mixture and roll into 1-inch balls; roll in graham cracker crumbs to coat. Insert lollipop sticks. Refrigerate until ready to serve.