Line a baking sheet with parchment paper and set aside.

Place the Oreo cookies in a food processor and pulse into fine crumbs, or crush them in a zip-top bag with a rolling pin.

Transfer the Oreo crumbs to a medium mixing bowl.

Add the softened cream cheese to the crumbs and mix with a spatula or clean hands until fully combined and smooth with no visible streaks of cream cheese.

Scoop about 1 tablespoon of the mixture at a time, roll into a ball, then gently shape each ball into an oval with one end slightly tapered to resemble an egg.

Arrange the shaped Oreo eggs on the prepared baking sheet in a single layer.

Place the baking sheet in the freezer for 20 to 30 minutes, until the eggs are firm to the touch.

Divide the candy melts into separate microwave-safe bowls by color.

Working with one color at a time, microwave the candy melts in 20- to 30-second intervals, stirring between each, until completely melted and smooth. Stir in a small amount of vegetable oil if needed to thin to a dipping consistency.

Remove a few Oreo eggs from the freezer at a time, keeping the rest chilled.

Using a fork or dipping tool, dip one Oreo egg into the melted candy, turning to coat it completely.

Lift the coated egg from the candy melts, tap the fork gently on the side of the bowl to let excess coating drip off, and place it back on the parchment-lined baking sheet.

Immediately decorate the coated egg with sprinkles, edible glitter, or contrasting candy drizzle before the coating sets.

Repeat dipping and decorating with the remaining Oreo eggs, reheating or stirring the candy melts as needed to keep them smooth.

Once all eggs are coated and decorated, refrigerate the tray for 15 to 20 minutes, or until the candy coating is completely set.

Transfer the finished Easter Egg Oreo Balls to an airtight container and store in the refrigerator until ready to serve.