Place cookies in a food processor. Pulse until the cookies become fine crumbs. Add the cream cheese and pulse until combined and a ball forms.
Using a small cookie scoop, portion the cookie mixture into 1 inch balls. Roll into smooth balls in your hands. Place on a baking sheet covered with wax paper.
When all balls are prepared, place in the freezer for 10 to 15 minutes.
Melt white chocolate or vanilla almond bark in the microwave, stirring every 30-seconds until smooth. Do not overheat. If the mixture gets too hot and becomes stiff, add 1 teaspoon coconut oil or vegetable shortening and stir well.
Dip balls in melted chocolate and place on waxed paper. Immediately add sugar sprinkles and jumbo heart before the chocolate hardens. Refrigerate or freeze until completely set, at least one hour.