Before you start, preheat the oven to 350°F and use parchment paper to line a baking sheet. You will need to heat treat the cake mix to get rid of any bacteria before starting.
Spread the cake mix in an evenly layer onto the prepared baking sheet and bake for 5 minutes just to kill an bacteria. Remove from the oven and transfer to allow 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 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 tablespoon 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.
Notes
Baking Cake Mix: Don't skip this step, as cake mix contains raw flour it can contain harmful bacteria. Baking in the oven on a sheet pan will kill all of the bacteria for this no bake dessert.
Double Boiler: To melt the chocolate it is best to use a double boiler so that all of it melt evenly and there is not risk of burning. Watch this video tutorial on how to use a double boiler to melt chocolate.
Microwave: You can also heat treat the cake mix in the microwave instead of oven. Heat in a microwave safe bowl for 3 minutes, stirring the cake mix every 30 seconds to ensure it is evenly heated and to avoid any hot spots.