Line a baking sheet with parchment or wax paper and set aside.

Crumble the Little Debbie Christmas Tree Cakes into a large mixing bowl.

Add in the cream cheese.

Beat together with a hand held mixer until well combined.

Take small amounts (about a tablespoon or so) and roll into a ball (I used a cookie scoop for this process). Then place on the baking sheet.

Continue this process until all the balls are formed and place the baking sheet in the freezer. Freeze for at least 1 hour.

Place the white candy melts in a large microwave safe bowl.  Microwave for 1 minute, stir and continue to heat in 30 second intervals (stirring after each interval) until melted and smooth.

Dip each ball into the white candy melts, tap on the edge of the ball to remove any excess candy and place back on the baking sheet.

Top with the red and green sanding sprinkles, cool at room temperature for 3-4 hours or in the refrigerator for 1 hour.

Drizzle the red cookie icing on top of the cake balls once the candy coating is set to resemble the red frosting on the Christmas tree cakes.

Then the cake balls are ready to serve and enjoy!