Line two large baking sheets with parchment paper or silicone mats and set aside.

To a large mixing bowl, add the softened cream cheese and beat on medium speed for 1-2 minutes until fluffy and smooth.

Break the snack cakes into smaller pieces and add to the bowl of beaten cream cheese. Mix on low until combined but still slightly chunky.

Using a small cookie scoop, form 1 tablespoon portions of mixture into balls and place on the prepared baking sheets.

Freeze the formed cake balls for 30-45 minutes until solid.

Melt white chocolate wafers in a medium bowl according to package directions.

Melt the red vanilla candy wafers separately, transferring into a piping bag with a cut tip.

Dip each cake ball into the melted white chocolate, coating completely, then lift and let excess drip off.

Place the coated ball onto the sheet, then pipe a zig-zag pattern with the red candy and sprinkle with green sanding sugar for decoration.

Allow the decorated balls to set for 15-20 minutes until chocolate is firm.