Prepare the truffle mixture by crumbling the Little Debbie cakes into a large bowl.
Add softened cream cheese to the crumbled cakes and mix until combined.
Chill the mixture in the refrigerator for about 30 minutes.
Scoop out portions of the mixture and roll them into balls.
Melt the white chocolate chips with coconut oil until smooth.
Dip each truffle into the melted white chocolate and allow excess to drip off.
Decorate with sprinkles before the chocolate hardens.
Let the truffles set in the refrigerator for about 20 minutes.
