Crush the graham crackers in a food processor into small pieces. Mix in the melted butter until it comes together like wet sand. Set the crumbs aside.
In a medium sized bowl, combine the cream cheese, yogurt, sugar and vanilla extract. Whisk by hand or with a hand mixer until you have a smooth and creamy consistency.
Run the acai packets under warm water. Cut off the top of the packet and squeeze them into a high speed blender. Add in the strawberries, honey, lemon juice and water. Blend until everything is super smooth.
Start filling the ice pop molds. Place two small dollops of cheesecake filling into each mold. Spread a heaping spoon of acai mixture over them.
Using a skewer or toothpick, gently swirl the cheesecake filling. (You can skip this step if you don't care so much about the aesthetic of the front of the pop. It'll still be delicious!)
Add the sticks in and top with a little more acai mixture to even them out.
Sprinkle the crumbs over the pops.
Transfer to the freezer on a baking sheet and freeze until solid, at least 4 hours for these 36 ml ice pop molds.
Pop out of the molds and enjoy!
