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

Place the vanilla Oreo cookies in a food processor and pulse in 10-second intervals until you have fine, even crumbs with no large pieces.

Transfer the Oreo crumbs to a mixing bowl, add the softened cream cheese, and mix by hand or with a spoon until a smooth, soft dough forms with no visible streaks of cream cheese.

Use a 1.5-tablespoon cookie scoop to portion the mixture, then roll each portion between your palms into a smooth ball and place on the prepared baking sheet.

Chill the tray of truffle centers in the freezer for 30 minutes or in the refrigerator for 1 hour, until firm.

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

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

Working one truffle at a time, place a chilled truffle on a fork, dip it into the melted chocolate, spooning chocolate over the top to coat completely, then tap the fork gently on the edge of the bowl to remove excess coating.

Slide the coated truffle back onto the parchment-lined sheet and repeat with the remaining truffles, reheating or stirring the chocolate as needed to keep it smooth.

If you plan to drizzle a second color or extra chocolate on top, chill the coated truffles for about 10 minutes until the first layer is just set, then drizzle with additional melted chocolate.

If adding sprinkles, add them immediately after dipping or drizzling while the chocolate is still wet so they stick.

Let the truffles sit at room temperature for about 2 hours, or until the chocolate shell is fully set, then serve or store covered in the refrigerator.