Add the softened cream cheese to a medium mixing bowl and beat with a handheld mixer on medium high speed for 2 to 2 1/2 minutes until completely smooth.

Sprinkle the dry carrot cake mix evenly over the cream cheese and mix on low speed until fully incorporated and no dry streaks remain. Scrape the bowl and mix once more.

Cover the bowl tightly and refrigerate for 2 hours, until the mixture is firm enough to scoop and roll.

Line a baking sheet with parchment paper and set aside.

Use a 1 tablespoon cookie scoop to portion the chilled mixture, then roll each scoop between your palms to form a smooth ball. Place the balls on the prepared baking sheet.

Place the tray in the refrigerator while you prepare the coating.

Add the white or vanilla candy melts to a small heat safe bowl and microwave in 30 second intervals, stirring after each interval, until fully melted and smooth.

Working with a few chilled balls at a time, dip each ball into the melted white candy, let the excess drip off, then place it back on the parchment lined baking sheet. Repeat with all of the cheesecake balls.

In a separate small heat safe bowl, microwave the orange candy melts in 30 second intervals, stirring after each interval, until melted and smooth.

Use a spoon, fork, or small piping bag to drizzle thin ribbons of melted orange candy over the coated cheesecake bites.

Refrigerate the tray until the coating is fully set and the centers are firm, at least 30 minutes, then serve chilled.