In a bowl, combine crushed sugar cookies, softened cream cheese, and vanilla extract. Mix until smooth.

Roll the mixture into small, 1-inch balls and place them on a baking sheet lined with parchment paper. Refrigerate for 30 minutes to firm up.

Melt the white chocolate and dip each truffle until fully coated. Immediately top with festive sprinkles.

Return to the fridge until the chocolate sets. Serve chilled or at room temperature.