Line a large baking sheet with parchment paper.

Place the sugar cookies in a food processor and pulse until finely ground into crumbs.

Add the cream cheese to the food processor and pulse until the mixture is smooth and holds together when pressed.

Scoop portions of the mixture and roll into 1-inch balls. Arrange the balls on the prepared baking sheet.

Refrigerate the cookie balls for 30-45 minutes, or until firm.

Place the white chocolate chips in a microwave-safe bowl. Heat in 20-second intervals, stirring well after each interval, until melted and smooth.

Remove the truffles from the refrigerator. Dip each ball into the melted chocolate, ensuring it is fully coated.

Lift each truffle out of the chocolate using a fork, tapping off excess chocolate. Gently slide the coated truffle onto the parchment-lined baking sheet using a toothpick or a second fork. If using sprinkles, add them immediately before the chocolate sets.

Refrigerate the truffles for about 30 minutes, or until the chocolate is completely set.

Store the truffles in an airtight container in the refrigerator for up to 2 weeks.