Place sugar cookies in a food processor and pulse until fine crumbs form. Alternatively, place cookies in a large zip-top bag and crush with a rolling pin.

In a large bowl, combine the cookie crumbs and softened cream cheese. Mix with a hand mixer or spatula until thoroughly combined and a dough forms.

Use a small cookie scoop to portion out 1-tablespoon sized amounts of the mixture. Roll between your hands to form smooth balls. Place the balls on a baking sheet lined with parchment paper.

Freeze the truffle balls for at least 15-20 minutes or refrigerate for 1 hour until firm. Do not skip this step.

In a microwave-safe bowl, melt the white chocolate wafers on 50% power in 30-second intervals, stirring between each, until completely smooth.

Remove the chilled truffles from the freezer. Dip one ball at a time into the melted chocolate, using a fork to turn and coat. Lift the truffle, allowing excess chocolate to drip off. Place back on the parchment paper and immediately top with sprinkles before the chocolate sets.

Allow the truffles to set completely at room temperature or in the refrigerator for 10 minutes. Store in an airtight container in the refrigerator for up to one week.