In a large bowl, beat cream cheese until creamed. Mix with the ranch seasoning mix and bacon bits. Add in 1 cup of the shredded mozzarella cheese. Mix until evenly combined.
Form the cream cheese mixture into 2 balls, one slightly bigger than the other. Wrap each cheese ball with plastic wrap. Refrigerate for at least 2 hours.
Place the remaining shredded mozzarella cheese into a shallow dish. Roll both of the cheese balls into the mixture to fully coat. Place the bigger cheese ball onto a plate, place the smaller cheese ball on top of it. Decorate with the carrot for a nose and the sliced olives for the eyes, mouth and buttons.
