Crush 24 Oreos into fine crumbs using a food processor or rolling pin. Combine with 8 oz softened cream cheese until smooth.

Roll the mixture into 1-inch balls and place on a parchment-lined baking sheet. Refrigerate for 30 minutes.

Melt 10 oz white chocolate in a microwave-safe bowl, heating in 20-second intervals until smooth. Dip each ball in the chocolate.

Cut mini marshmallows diagonally for ears, dip in pink sugar sprinkles, and press into the tops of the balls.

Allow to set at room temperature for 10-15 minutes. Store in an airtight container in the refrigerator for up to 5 days.