In a large bowl,mix together softened cream cheese and ranch seasoning until evenly combined.
Add 1 cup of finely shredded cheddar cheese and real bacon pieces to the bowl, and stir well.
Place the cheese mixture onto a sheet of plastic wrap, and shape it into a ball.
Roll the cheese ball in the remaining cup of shredded cheddar cheese, gently pressing the cheese to the surface to adhere.
Flatten the top of the cheese ball slightly to create the shape of a chick's body. Optional step: I like to loosely wrap it back up and put it in the fridge to harden for 30-60 minutes.
Transfer the cheese ball to a serving platter or cutting board for decoration.
Add two slices of olives to the cheese ball for the eyes, pressing gently to attach.
Cut a baby carrot in half, and use one half for the nose, pressing it onto the cheese ball.
Insert three baby carrots on each side of the bottom of the cheese ball for the feet.
Cut a round cracker in half, and insert each half into the cheese ball for wings.
Serve the bacon ranch Easter cheeseball chick immediately, or refrigerate until ready to serve. Include crackers and vegetables on the serving plate.