Mix cream cheese and ranch seasoning in a large bowl until evenly distributed.
Add 1 cup of cheddar cheese and bacon to the mixture. Stir until combined.
Using a tablespoon, scoop and roll the cream cheese mixture into small round balls.
Roll each mini cheese ball into the finely shredded cheddar cheese to cover.
Place each ball on a large round cracker.
Transfer the mini cheese balls to a serving plate or cutting board to decorate.
Cut sliced black olives into smaller uniform pieces to make each chick’s eyes. Place olive eyes on each mini cheese ball, using photos as a guide.
Slice baby carrots into rounds.
Cut pie-shaped wedges from the carrot rounds for each chick’s beak. Place carrot beak under olive eyes on each mini cheese ball.
Cut a “V” shape out of additional rounds to make each chick’s feet. Place two feet on the bottom of each mini cheese ball.
Serve immediately or store in the refrigerator until ready to serve.
