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1-Line a rimmed baking sheet with parchment: Line a rimmed baking sheet with parchment paper and set aside.
2-In a large mixing bowl, beat to: In a large mixing bowl, beat to combine softened cream cheese and Christmas tree cakes.
3-Scoop out the dough and roll into: Scoop out the dough and roll into 1-inch to 1.5-inch balls (a cookie scoop is helpful). Place balls on the lined cookie sheet, cover with plastic wrap, and chill in the refrigerator for at least 2 hours (or overnight).
4-Melt white almond bark in a microwave-safe: Melt white almond bark in a microwave-safe bowl in 30-second intervals, stirring after each, until melted and smooth (or as per package instructions).
5-Use a fork or dipping tool to: Use a fork or dipping tool to dip chilled truffles into the melted candy coating. Gently tap on the side of the bowl to allow any excess coating to drip off, then return the dipped balls to the lined baking sheet.
6-Immediately top each truffle with a pinch: Immediately top each truffle with a pinch of green sprinkles.
7-In a microwave-safe bowl, heat red candy: In a microwave-safe bowl, heat red candy melts in 30-second intervals, stirring between each, until melted and smooth. Spoon into a piping bag or freezer baggie and snip off a tiny bit of the corner. Drizzle the red chocolate over the truffles.
8-Allow the truffles to set fully before: Allow the truffles to set fully before serving or storing (about 10 minutes in the refrigerator).