Preheat your oven to 350°F. Line a baking sheet with parchment paper and spread the strawberry cake mix evenly. Bake for 5 minutes to heat-treat, then allow it to cool completely.

Beat the softened cream cheese in a mixing bowl until it’s smooth and creamy. Gradually mix in the cooled cake mix until a dough-like consistency forms.

Stir in the roughly chopped cream cheese chips, ensuring they’re evenly distributed. Cover the bowl with plastic wrap and chill the dough in the refrigerator for 2 hours to firm up.

Scoop the chilled dough into 1½ tablespoon portions, rolling them into smooth balls. Allow the truffles to rest at room temperature for about 15 minutes for easier coating later.

Melt the vanilla melting wafers in a double boiler or microwave until smooth and silky. Stir occasionally to maintain a creamy texture.

Dip each truffle ball into the melted vanilla coating, gently tapping off any excess. Place the coated truffles on the parchment-lined baking sheet.

Sprinkle colorful sprinkles on half of the truffles before the coating dries to add a fun pop to your treats!

Drizzle the melted pink and bright pink candy melts over the truffles in any pattern you like. Let them set completely before serving to ensure they hold their shape.