In a small microwave-safe bowl, heat 2 cups of the white candy melts on 50% power for 3-4 minutes, stirring every 30 seconds until melted and smooth.
In another small microwave-safe bowl, heat 1 cup of the light cocoa candy melts on 50% power for 3-4 minutes, stirring every 30 seconds until melted and smooth.
Dip a Nutter Butter in the melted white chocolate and use a spoon to fully coat, letting any excess drip off back to the bowl. Place coated cookies in a single layer on a parchment-lined work surface.
Place a piece of candy corn with the point facing down towards the bottom center of the nutter butter.
Break a couple pieces of graham cracker into a small rectangle and into a smaller square. Apply a little dab of melted chocolate on the back of the smaller piece of graham cracker and gently stick onto the larger rectangle to resemble a hat.
Carefully set the graham cracker “hat” onto the top of the Nutter Butter.
Break apart small pieces of frosted mini-wheats and stick on the front sides of the hat.
Freeze the cookies for about 10 minutes or until set.
Fill the decorating bag with melted cocoa candy melts and use to draw “eyes” below the hat, a wavy smile under the candy corn nose, and a line across the graham cracker hat.
Refrigerate for about 5 minutes or until cookies are set.