Place the snack cakes into a large mixing bowl. Using your hands or a sturdy spoon, break the cakes apart until they are reduced to fine crumbs. You want to make sure the exterior frosting and the interior cream filling are well incorporated into the cake crumbs so the mixture stays together later.

Add the softened cream cheese and the alcohol-free vanilla extract to the bowl with the cake crumbs. Use a hand mixer on low speed or a spatula to blend the ingredients together until a thick, dough-like consistency forms. The mixture should be moist enough to hold its shape when pressed together.

Line a baking sheet with parchment paper or a silicone mat. Scoop about one tablespoon of the mixture at a time and roll it between your palms to form a smooth ball, approximately one inch in diameter. Place each ball onto the prepared baking sheet, ensuring they are not touching.

Place the baking sheet in the refrigerator for at least 45 minutes to an hour. This step is crucial because it firms up the truffles, making them much easier to dip in the warm chocolate without falling apart or losing their shape.

Place your white chocolate melting wafers in a microwave-safe bowl. Heat in 30-second intervals, stirring thoroughly between each session, until the chocolate is completely smooth and liquid. Be careful not to overheat the chocolate, as white chocolate can scorch easily.

Using a fork or a dipping tool, submerge each chilled cake ball into the melted chocolate. Lift it out and tap the fork gently against the side of the bowl to let the excess chocolate drip off. Place the truffle back onto the parchment paper. Immediately top with green sanding sugar or sprinkles before the chocolate sets. Once all are dipped, use the red icing to drizzle diagonal stripes across the top to mimic the original cake design.