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 vanilla snack cakes into small pieces and add to the bowl of beaten cream cheese. Mix on low speed until combined, with small vanilla coating pieces remaining but mixture relatively smooth.

Using a small cookie scoop, scoop approximately 1 tablespoon of mixture and roll into a ball with your hands.

Place each cake ball on the prepared baking sheets. Repeat with remaining mixture.

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

Melt white chocolate wafers in a bowl according to package instructions until smooth.

Melt red vanilla candy wafers in a separate bowl and transfer to a piping bag.

Dip each cake ball into the melted white chocolate, coating all sides. Tap off excess and place on a lined sheet.

Decorate each coated cake ball with a zig-zag pattern of red melted candy and sprinkle with green sanding sugar.

Allow the chocolate to set for 15-20 minutes before serving.