1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. This step is crucial for heat-treating the cake mix to eliminate any potential bacteria, ensuring food safety before consumption.

2. Once the oven is heated, spread the dry cake mix evenly onto the prepared baking sheet. Bake for 5 minutes. Immediately remove from the oven and allow to cool completely on a wire rack. Cooling is vital before mixing with cream cheese to prevent a soupy dough.

3. While the cake mix cools, place the softened cream cheese in a medium mixing bowl. Using a hand mixer, beat on medium-high speed until it’s smooth, light, and creamy. This aerates the cream cheese, making it easier to combine.

4. Add the completely cooled cake mix into the bowl with the cream cheese. Initially, fold it in a few times with a rubber spatula to prevent the dry mix from flying everywhere. Then, switch to your hand mixer and continue mixing on medium-high speed until the mixture is fully combined and forms a firm, pliable dough consistency. Scrape down the sides of the bowl as needed.

5. Fold in the roughly chopped cream cheese chips until they are evenly distributed throughout the dough. These chips add an extra burst of creamy, tangy flavor and delightful texture.

6. Cover the cake mix dough tightly with plastic wrap and place it in the refrigerator to chill for at least 2 hours. This chilling period is essential for the dough to firm up, making it much easier to scoop and roll into perfect balls.

7. Once chilled, line two new baking sheets with parchment paper. Use a 1 ½ tablespoon cookie scoop to portion out the dough, placing each scoop onto the baking sheets. With clean hands, roll each portion into a smooth, even ball. Do not press too hard. Set these rolled balls aside and allow them to rest and expand slightly at room temperature for about 15 minutes before coating. This crucial step prevents the candy coating from cracking later.

8. Prepare a double boiler on your stovetop: fill a pot with about an inch or two of water, bring it to a gentle simmer, then place a heat-safe bowl (ensure it doesn’t touch the water) on top. Add the Ghirardelli vanilla melting wafers to the top bowl. Stir continuously over low heat until the wafers are completely melted and smooth. Alternatively, microwave in a microwave-safe bowl on a low setting in 30-second increments, stirring well after each, until melted. The double boiler helps maintain consistent, low heat, preventing scorching.

9. Carefully place one dough ball onto a fork, submerging it fully into the melted vanilla wafers. Lift the ball out and gently tap the fork on the edge of the bowl or pot to allow any excess coating to drip off. This creates a thin, even layer. Transfer the coated ball onto one of your parchment-lined baking sheets.

10. Repeat the dipping process for all the remaining dough balls, ensuring each one is spaced about 2 inches apart on the baking sheets. Immediately after coating, and *before* the vanilla coating dries, sprinkle your choice of sprinkles on top of approximately half of the prepared truffles. This ensures the sprinkles adhere properly.

11. Place the two different colors of Wilton pink candy melts (pink and bright pink) separately into small microwave-safe piping bags. Microwave them on a low setting in short bursts (15-20 seconds), massaging the bags between each burst, until fully melted and smooth. Be careful not to overheat.

12. Snip a very small piece off the tip of each piping bag. Drizzle the melted pink candy melts in decorative patterns onto the *remaining half* of the vanilla-coated truffles (the ones without sprinkles). You can alternate colors or use both for a marbled effect.

13. Allow all the decorated truffles to set completely at room temperature or in the refrigerator until the coating is firm and no longer sticky. This usually takes about 30-60 minutes. Once set, they are ready to serve and enjoy!