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

In a large mixing bowl, combine sugar cookies, cream cheese, and vanilla extract. Use an electric hand mixer to blend for 2-3 minutes until smooth.

Using a 1-inch cookie scoop, portion out the mixture and roll it into 1 to 1½ inch balls. Smooth them with your hands.

Transfer the truffle balls to the prepared cookie sheet and refrigerate for 1 hour to firm.

Prepare the melting chocolate by placing the white chocolate wafers in a large bowl over a pot with 2-3 inches of simmering water (creating a double boiler). Stir frequently with a spatula until melted.

Once melted, add Crisco and stir until fully incorporated and smooth.

Dip each refrigerated truffle into the melted chocolate using two forks, covering them completely. Allow excess chocolate to drip off.

Place the chocolate-covered truffles back onto the parchment paper and sprinkle with Christmas sprinkles before the chocolate sets.

Chill for an additional 20 minutes before serving.