Crush the entire package of sandwich cookies in a food processor until they are fine crumbs.

In a large bowl, mix the cookie crumbs and softened cream cheese together until completely combined and a dough forms.

Scoop out 1 tablespoon portions of dough and roll into smooth balls. Place on a parchment-lined baking sheet.

Chill the rolled balls in the freezer for 30 minutes, or until very firm.

Melt the pastel candy melts in separate bowls in the microwave on 50% power in 30-second intervals until smooth. Add a little coconut oil if the mixture is too thick.

Dip the chilled balls into the melted candy, tapping off the excess, and place back on the parchment paper.

Melt the white chocolate and drizzle over the top of the coated balls. Immediately top with sprinkles.

Allow the truffles to set completely until the shell is hard. Store in an airtight container in the refrigerator.