In a food processor, pulse the gingersnap cookies until they turn into fine crumbs. Alternatively, place them in a ziplock bag and crush them with a rolling pin.

Add the cream cheese to the food processor and pulse until well combined, forming a dough-like mixture.

Line a cookie sheet with parchment paper.

Scoop out the dough using a tablespoon, roll it into balls with your hands, and place them on the prepared cookie sheet.

Chill the dough balls in the freezer for 30 minutes or in the fridge for at least an hour.

In a small saucepan, bring water to a boil, then reduce to a simmer. Place the white chocolate in a heatproof bowl over the saucepan, ensuring it doesn't touch the water. Melt the white chocolate, stirring occasionally.

Once melted, remove the bowl from the heat and set it on the counter.

Dip each chilled dough ball into the melted white chocolate using two spoons, coating them evenly. Shake off any excess chocolate.

Return the coated truffles to the baking sheet and decorate with festive sprinkles while the chocolate is still wet.

Allow the truffles to set at room temperature for about an hour or in the fridge for 30 minutes.

Serve and enjoy these delightful gingersnap cookie truffles!