In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
Remove the saucepan from heat and add the white chocolate chips, stirring until melted and smooth.
Stir in the orange juice, orange zest, and vanilla extract until well combined.
Allow the mixture to cool to room temperature, then refrigerate for about 30 minutes until it thickens.
Once thickened, mix in the crushed graham crackers, powdered sugar, and orange-flavored liqueur (if using).
Using your hands, form the mixture into small balls (about 1 inch in diameter).
Roll each ball in orange sprinkles to coat evenly.
Place the truffles on a baking sheet lined with parchment paper and refrigerate for at least 1 hour to set.
Serve chilled and enjoy your Orange Creamsicle Truffles!