Place sugar cookies in a food processor or crush in a Ziploc bag with a rolling pin until fine crumbs form.
Pour sugar cookie crumbs in a large mixing bowl.
Use a hand mixer and beat in softened cream cheese until well combined.
Roll into 1-inch balls and place on a baking sheet lined with parchment paper or a silicone baking mat.
Place in the freezer for 30 minutes.
While truffles freeze, melt the white chocolate by placing the white chocolate chips in a microwave-safe bowl. Microwave for 2 minutes, stopping to stir every 30 seconds.
Remove truffles from freezer.
Using two forks, dip and roll truffles in melted chocolate until completely covered.
Tap the fork on the side of the bowl to remove excess white chocolate, then use a toothpick to help slide the ball onto the prepared pan.
Immediately top with sprinkles before the chocolate sets up.
Repeat process for remaining truffles.
Place pan of dipped truffles in the fridge until white chocolate has completely set up.