In a medium saucepan, combine 1 cup of blackberries, 2 tablespoons of sugar, and 1 teaspoon of lemon juice. Cook over medium heat for 5-7 minutes, stirring occasionally, until the mixture thickens and becomes syrupy. Once ready, strain the mixture through a fine-mesh sieve to remove seeds, and set the berry puree aside to cool.

In a large mixing bowl, beat 16 ounces of cream cheese and ½ cup of granulated sugar together until smooth and creamy, approximately 2-3 minutes. Add in 1 teaspoon of vanilla extract and 8 ounces of whipped topping, mixing until fully incorporated. Gently fold in 1 cup of graham cracker crumbs along with half of the chilled blackberry swirl you prepared earlier.

Using a tablespoon or cookie scoop, roll the cheesecake mixture into small balls, about 1 inch in diameter. Arrange the balls on a parchment-lined baking sheet, leaving some space between each. Insert lollipop sticks into the center of each cheesecake ball and freeze for at least 1 hour, or until completely firm.

Melt 12 ounces of dark chocolate melting wafers in a microwave-safe bowl, heating in 30-second intervals and stirring until smooth. Working quickly, dip each frozen cheesecake pop into the melted chocolate, allowing any excess to drip off. Place the coated pops back onto the parchment paper. As you work, sprinkle with edible glitter, crushed graham crackers, or candy eyes.

Once all the cheesecake pops are coated and decorated, refrigerate them for 15-20 minutes to allow the chocolate to set.