Preheat the oven to 350°F and use parchment paper to line a baking sheet.

Spread the cake mix in an evenly layer onto the prepared baking sheet and bake for 5 minutes to kill an bacteria. Remove from the oven and allow pan to cool on a wire rack.

In a mixing bowl, beat the softened cream cheese with a hand mixer or stand mixer until it has a creamy and smooth consistency.

Now add in the prepared cake mix, fold into the cream cheese with a rubber spatula. Before using a hand mixer to prevent it flying everywhere.

Then fold in the cream cheese chips until incorporated.

Refrigerate covered with plastic wrap for 2 hours.

Now that the dough had chill and is easier to work with, scoop 1 ½ Tablespoons and roll into an ball with your hands, then place of the baking sheet.

Melt the chocolate either in using a double boiler or in the microwave for 30 second intervals until melted.

Now coat each truffle one at a time in the melted chocolate, the use a fork to allow the excess chocolate drip off before place back on baking sheet. Then sprinkle over your sprinkles of choice.

Next melt the pink candy melts and transfer to piping bags once melted.

Then drizzle the pink chocolate on top of the truffles.