In a medium saucepan, combine fresh blackberries, granulated sugar, and lemon juice over medium heat. Cook for about 5–7 minutes until thickened. Strain to remove seeds and cool.

In a large mixing bowl, beat cream cheese and granulated sugar until smooth and creamy. Fold in vanilla extract and whipped topping, then mix in graham cracker crumbs and half of the blackberry swirl.

Portion out the cheesecake mixture, roll into balls, insert lollipop sticks, and place on a parchment-lined baking sheet. Freeze for at least 1 hour.

Melt dark chocolate wafers in the microwave and dip each frozen pop. Let excess chocolate drip off.

Decorate with edible glitter or candy decorations and refrigerate for 15-20 minutes to set.