Preheat your oven to 350°F (175°C). Spread the cake mix in an even layer on a lined baking sheet and bake for 5 minutes, stirring halfway through. Allow to cool completely.

In a mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually fold in the cooled cake mix, mixing until a dough-like consistency forms.

Gently fold in the cream cheese chips. Cover the bowl with plastic wrap and refrigerate the dough for at least 2 hours.

Scoop out the mixture using a cookie scoop, shaping into 1½ tablespoon-sized balls. Let them sit at room temperature for about 15 minutes.

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

Dip each dough ball into the melted vanilla wafers, letting excess drip off before placing on parchment paper.

While the coating is wet, sprinkle half of the truffles with sprinkles and drizzle the remaining with pink candy melts. Let set until hard.

Store the truffles in an airtight container in the refrigerator for up to one week.