Stir together the crushed ginger snaps and cream cheese until well combined.

Use a cookie scoop or tablespoon to scoop out the mixture and roll it into balls.

Place the balls in the refrigerator to chill for at least one hour.

When the balls have hardened, melt the white chocolate.

Place the cookie ball on top of a fork and hold the fork over the bowl of melted chocolate. Spoon the melted chocolate over the top of the ball until it's fully covered.

Transfer the coated ball to a piece of parchment paper and immediately top with sprinkles.

Allow the truffles to cool and harden before serving.