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

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

Break the snack cakes into smaller pieces and add to the cream cheese. Mix on low speed until combined and smooth.

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

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

Melt white chocolate wafers according to package instructions until smooth.

Melt red candy wafers separately and transfer into piping bags.

Dip each cake ball into melted white chocolate, tap off excess, then place onto parchment-lined sheet.

Pipe a zig-zag pattern with red melted candy over coated cake balls and sprinkle with green sanding sugar.

Let the cake balls set for 15-20 minutes until the coating is firm.