Prepare the Crust:
In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the crumbs are evenly coated. Line a baking sheet with parchment paper or wax paper. Using a tablespoon, scoop out portions of the crust mixture and roll them into small balls. Flatten each ball slightly into a disc shape and place them on the prepared baking sheet. Chill the crust pieces in the fridge for about 30 minutes to firm up.

Make the Cheesecake Filling:
In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Add powdered sugar, butterscotch sauce, and vanilla extract, and continue mixing until fully combined. Gently fold in the whipped cream until the mixture is light and airy.

Assemble the Pops:
Take the chilled graham cracker discs and top each one with a spoonful of the cheesecake filling. Smooth it out into a flat, even layer. Stick a popsicle stick into the center of each cheesecake pop. Freeze for at least 2-3 hours until the cheesecake pops are firm.

Coat the Cheesecake Pops:
Once the cheesecake pops are frozen, melt the white chocolate chips (and butterscotch chips, if using) in a microwave-safe bowl in 20-second intervals, stirring each time, until smooth. Dip each cheesecake pop into the melted chocolate, making sure it’s fully coated. Place the pops back on the parchment-lined baking sheet.

Garnish and Freeze:
Before the coating sets, sprinkle with additional crushed graham crackers or festive sprinkles if desired. Freeze the cheesecake pops again for at least 30 minutes, or until the coating has hardened.

Serve:
Serve the Hogwarts Butterbeer Cheesecake Pops immediately, or store them in the freezer for later enjoyment.