Combine the gingersnap cookies in a food processor until finely crushed.
Add the cream cheese and vanilla then mix until well combined.
Roll into 20 even sized balls and place them on a parchment lined baking sheet.
Place into the refrigerator for 30 minutes.
Melt the white chocolate candy melts in a bowl in the microwave, heating for 30 second increments, then stirring until completely smooth and melted. Don't overcook!
Place each gingerbread truffle on a fork and use a spoon to pour the melted white chocolate over the gingerbread truffle. Tap gently against the side of the bowl to remove excess melted white chocolate.
Place it back on the parchment lined baking sheet then add sprinkles to the top of each truffle immediately because the white chocolate cools and hardens quickly.
Store sealed in the refrigerator until needed. The white chocolate gingerbread truffles will last in the fridge 5-7 days. Enjoy!