Finely crush 36 Oreo cookies in a food processor. Reserve 2 to 3 tablespoons of crumbs for optional decoration, then mix the remaining crumbs with softened cream cheese until the mixture is evenly blended and no large streaks of cream cheese remain.

Scoop the mixture into approximately 24 to 30 portions, using about 1 tablespoon for each truffle. Roll each portion between your palms until smooth, then place the balls on a parchment-lined baking sheet and refrigerate for at least 1 hour; 2 hours gives a firmer texture.

Melt the white chocolate or vanilla-flavored candy melts in a microwave-safe bowl in 20 to 30-second intervals, stirring after each interval. The total melting time is usually about 2 to 3 minutes, and you should stop when the coating is nearly melted and stir until completely smooth.

Dip or spoon the melted coating over each chilled Oreo ball, allowing excess coating to drip back into the bowl. Return each coated truffle to the parchment and immediately add red and green sprinkles while the coating is still wet.

Allow the coating to set completely before arranging the truffles. Place the finished Oreo balls in a circular wreath on a serving platter, using a small amount of melted coating beneath the first few truffles to help keep the ring stable.

Finish the wreath with a red-candy or decorating-gel bow, plus extra holly-style accents if desired. Refrigerate until serving, then let the wreath stand at room temperature for about 10 minutes before eating.