Place the Little Debbie Christmas Tree Cakes into a large mixing bowl. Using clean hands or a fork, crumble the cakes until fine, moist crumbs form with no large pieces.

Add the softened cream cheese and vanilla extract. Mix thoroughly until a smooth, thick dough forms that is easy to shape.

Take about 1 tablespoon of the mixture and roll into a smooth, round ball. Repeat for all mixture and place on a parchment-lined baking sheet.

Refrigerate the tray for 30–40 minutes to ensure the truffles hold their shape during coating.

Melt the white chocolate chips or candy melts in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth.

Dip each chilled truffle into the melted chocolate using a fork or dipping tool. Tap off excess chocolate and place back onto the parchment-lined tray.

While the chocolate is still wet, sprinkle with red and green holiday sprinkles for a festive finish.

Allow the truffles to set at room temperature or refrigerate for 15–20 minutes until the chocolate coating is firm.

Serve immediately or store in an airtight container in the refrigerator for up to 7 days. For longer storage, freeze for up to 2 months.