Line a baking sheet with parchment paper or wax paper.

Crush the Oreos in a food processor until fine crumbs form.

Add the chopped room temperature cream cheese and pulse until the mixture turns into cookie dough.

Using a small cookie scooper, scoop equally sized cookie dough balls, roll between the palms of your hands until smooth, and place on the baking sheet. Repeat until done and freeze for 30-60 minutes.

Melt the pink candy melts in a microwave-safe bowl.

Dip each ball into the melted pink candy melts with a fork, roll to coat, and tap the fork on the side of the bowl to get rid of excess chocolate.

Allow to set, then drizzle some of the white chocolate candy melts on top and top with sprinkles.

Let the Oreo truffles set for about 30-60 minutes in the fridge before serving.