Begin by placing the Oreo cookies into a food processor. Pulse until you achieve a fine crumb texture, about 30 seconds to 1 minute.

In a mixing bowl, combine the crushed Oreos with softened cream cheese and optional vanilla extract. Blend until smooth, about 2-3 minutes.

Scoop out about a tablespoon of the mixture and roll it into a ball, roughly 1 inch in diameter. Place on a parchment-lined baking sheet.

Transfer the baking sheet to the refrigerator and chill for at least 30 minutes.

While the truffles are chilling, melt white chocolate chips in a microwave-safe bowl, heating in 30-second intervals until smooth.

Remove the chilled truffles and dip each ball into the melted white chocolate, ensuring full coating.

Immediately sprinkle the tops of each truffle with festive red and pink sprinkles.

Let the truffles sit at room temperature for about 15-20 minutes or refrigerate to allow the coating to harden.

Once decorated, plate the truffles for sharing or store them in an airtight container in the fridge.