Line a baking sheet with parchment paper and set aside.

In the bowl of a stand mixer fitted with the paddle attachment, combine sugar cookie crumbs and cream cheese. Mix on medium-low speed until thoroughly incorporated and coming together.

Use an ice cream scoop to portion out mixture. Roll each portion between palms of hands to form into a ball. Place on prepared baking sheet. Freeze for 15 minutes.

Melt white chocolate melts in a shallow bowl according to instructions on package. (I microwave Candiquik in 30 second intervals, stirring, until melted.) Using two forks, gently coat each cookie ball in melted chocolate, allowing excess to drop off before transferring to a clean piece of parchment paper. After ever 2-3 truffles, stop to decorate with sprinkles (sprinkle with sprinkles!), as the candy coating sets quickly.

Continue until completed. Allow all truffles to set before transferring to an airtight container.

Store in the refrigerator until serving.