Add 1/2 of the cream cheese and the cookies to a food processor and mix by using the pulse mode.
Add the remainder of the cream cheese and cookies and continue to pulse until the mixture comes to a ball.
Wrap the cookie dough in plastic wrap and refrigerate for 2 hours.
Use a cookie scoop to make equally-sized truffles.
Place the cookie dough balls in the freezer for 15 minutes.
While the cookie balls are in the freezer, place the white chocolate chips into a microwave-safe bowl and microwave for 30 seconds.
Carefully stir the chips and microwave them again for an additional 15 seconds, if needed. (Mine were fully melted after the first 30 seconds so I did not have to microwave them again.)
Remove the dough balls from the freezer and dip them one-by-one into the white chocolate and then place them back on the parchment paper covered cookie sheet and decorate with sprinkles. (Do this in batches of 4, decorating 4 at a time while the chocolate is still soft and the decorations will stay put.)
Refrigerate for 30 minutes before serving.