Prepare a large cookie sheet with parchment paper and set it aside.

In a medium mixing bowl, blend the cake mix, cream cheese, and vanilla for 2-3 minutes until fully combined. The mixture will be crumbly initially but will turn pink when done.

Using a 1-inch cookie scoop, scoop the cake mixture and roll into 1 – 1-½ inch balls. Use the palms of your hands to smooth and round each ball. Repeat until the mixture is completely used.

Place each ball on the parchment paper and refrigerate for 1 hour.

About 5-10 minutes before the chilling time is complete, prepare the candy melts by microwaving the pink wafers in a microwave-safe bowl. Microwave on 50% power or defrost mode for 1 minute. Stir and continue to microwave in 30-second intervals, stirring in between, until the candy melts are silky smooth.

Using two forks or dipping tools, dip each ball into the pink melted candy, covering it completely. Place on parchment paper and repeat the process for all the truffles before returning to the refrigerator to chill for 30 minutes.

Near the end of the chill time, prepare the white candy melts using the same method. Add them to a piping bag with a small, round attachment and drizzle lines across the top of each truffle, moving the bag back and forth. Do one at a time, topping with shortcake crumbs immediately.

Repeat the process for each truffle before placing them back in the refrigerator to chill for a final 30 minutes before serving