Preheat your oven to 350°F (175°C) and spread the cake mix evenly onto a parchment-lined baking sheet. Bake for 5 minutes and let cool.

Beat the cream cheese in a mixing bowl on medium speed for 2-3 minutes until smooth.

Fold the cooled cake mix into the whipped cream cheese until well combined.

Mix in the cream cheese chips and form a consistent dough.

Refrigerate the dough for about 2 hours to firm up.

Scoop out portions and roll into smooth balls. Place on a parchment-lined tray.

Let the rolled balls rest at room temperature for 15 minutes.

Melt the vanilla melting wafers in a double boiler until smooth.

Dip each dough ball into the melted coating and tap off excess.

Sprinkle half with colorful sprinkles and drizzle melted pink candy melts over the rest.

Allow the truffles to set at room temperature or in the refrigerator for 30 minutes.