Line a sheet pan that fits in your fridge or freezer with parchment paper and set aside.

Place the vanilla Oreos in a food processor and pulse in 10-second bursts until they form fine, even crumbs.

Transfer the cookie crumbs to a mixing bowl, add the softened cream cheese, and mix until completely combined and no white streaks remain. Use clean hands if needed.

Scoop the mixture into portions using a 1.5-tablespoon cookie scoop and drop them onto the prepared baking sheet.

Roll each portion between your palms into a smooth ball and return to the parchment-lined sheet.

Chill the rolled truffles in the freezer for 30 minutes or in the refrigerator for 1 hour, until very firm.

Place the white chocolate melts in a microwave-safe bowl and heat in 20-second intervals, stirring well after each interval, until completely melted and smooth, or melt gently over a double boiler.

If tinting the chocolate, stir in red oil-based food coloring a drop at a time until you reach your desired pink or red shade.

Working with one truffle at a time, place a chilled truffle on a fork, dip it into the melted white chocolate, and spoon chocolate over the top to fully coat.

Tap the fork gently on the edge of the bowl to remove excess chocolate, then slide the coated truffle back onto the parchment-lined sheet.

If adding sprinkles directly on the coated truffles, sprinkle them on immediately while the chocolate is still wet.

For a chocolate drizzle, refrigerate the dipped truffles for 10 minutes to set, then drizzle contrasting melted chocolate over the top and add sprinkles if desired.

Let the truffles sit at room temperature for about 2 hours, or refrigerate until the chocolate shell is fully set before serving or storing.