Roll out the fondant into a thin sheet then cut strips of fondant about ½ cm wide and the length of a graham square, to act as the notebook binding. Then cut rectangles 1 inch by ½ inch to be the notebook labels.
Using the edible marker, write ABC and 123 on the notebook labels.
In a microwave-safe bowl, melt the chocolate wafers. I recommend doing 30 second increments at half power until the chocolate is melted, stirring in between increments.
Pour sprinkles into a large, shallow bowl.
Using an offset spatula, spread a layer of chocolate on a graham cracker square then immediately lay the cracker, chocolate-side down, in the sprinkles. Shake off excess sprinkles.
Take a strip of fondant and lay in on the left edge of the notebook square. Press fondant into the graham notebook square. Next, take a fondant notebook label and press into the center of the graham square.
Repeat steps 5 and with the remaining graham squares.