Add the cream cheese and butter to a medium mixing bowl and beat with a hand mixer until well combined.
Add the powdered sugar, brown sugar, and vanilla to the bowl and mix to combine.
Stir in 1 cup of mini chocolate chips and the chopped pecans.
Cover the bowl with plastic wrap and chill in the fridge for 2 hours.
Transfer the cheese ball mixture to a large piece of plastic wrap and shape it into a ball. Wrap the plastic wrap around the cheese ball and chill for 1 hour.
Spread the remaining mini chocolate chips out on a pie plate or shallow bowl. Unwrap the cheese ball and roll it around on the chocolate chips to coat the outside. Use your hands to help press chocolate chips into any gaps as needed.
Transfer the cheese ball to a serving plate and surround with graham cracker sticks and Nilla wafers for dipping.
Notes
To boost the flavor of this cheese ball, toast the pecans before chopping them. You can do this in a skillet over medium-low heat. Cook the pecans until they're toasted and have a rich, nutty flavor. Remove from the pan and cool before chopping.