Crush the gingerbread cookies in a food processor until fine crumbs, about 1–2 minutes. Mix with cream cheese, cinnamon, nutmeg, cloves, and vanilla until smooth.

Scoop small amounts of the mixture (about 1 inch), roll into balls, and place on a parchment-lined tray.

Refrigerate for about 30 minutes or freeze for 15 minutes to help them firm up.

Melt white chocolate chips or wafers in a microwave-safe bowl, stirring every 30 seconds until smooth.

Dip each truffle into the melted chocolate and allow excess to drip off, then place back on the tray.

Sprinkle with crushed gingerbread, cinnamon, or festive sprinkles while the coating is still wet, then let sit until set.