Line two large baking sheets with parchment paper or a silicone mat.

In a large mixing bowl, add the softened cream cheese and beat on medium speed until fluffy and smooth.

Break the Little Debbie cakes into smaller pieces and add to the cream cheese. Mix on low speed until fully combined.

Using a small cookie scoop, scoop out 1 tablespoon-sized portions and roll into smooth balls.

Place the cake balls onto one of the prepared baking sheets and repeat until all mixture is formed.

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

Melt the white chocolate wafers according to the package directions.

Melt the red vanilla candy wafers and transfer to a small piping bag.

Coat each cake ball in melted white chocolate and place on the second baking sheet.

Pipe a decorative zig-zag pattern on top of each coated cake ball with the red vanilla candy and sprinkle with green sanding sugar.

Allow the cake balls to sit for 15-20 minutes until the coating is firm.