In a medium saucepan over medium heat, combine blackberries, granulated sugar, and lemon juice. Cook for about 10 minutes, stirring occasionally, until the mixture has thickened and becomes syrupy. Remove from heat and let it cool. Set aside half for marbling later.

In a large mixing bowl, beat the cream cheese and granulated sugar with an electric mixer until creamy and smooth, about 3 minutes. Gradually add the vanilla extract and whipped topping, mixing until fully incorporated. Fold in the graham cracker crumbs and half of the cooled blackberry swirl.

Using a cookie scoop or your hands, form the cheesecake mixture into small balls, about 1 inch in diameter. Place them on a parchment-lined baking sheet. Insert a popsicle stick into each ball and freeze for at least 1 hour or until solid.

Prepare a double boiler or microwave-safe bowl to melt the dark chocolate melting wafers. Heat in 30-second intervals, stirring in between, until completely melted and smooth. Dip each solid pops into the melted chocolate, letting excess drip off.

While the chocolate coating is still soft, sprinkle with edible glitter or crushed graham crackers. Drizzle remaining blackberry swirl over the pops. Return to the freezer for 15-20 minutes to set.