Begin by baking the red velvet cake according to the package instructions. Once baked, allow the cake to cool completely to avoid melting the cream cheese later in the process.

Once cooled, crumble the entire cake into fine crumbs using your hands or a fork. Transfer the crumbs to a large mixing bowl. Add the softened cream cheese and mix thoroughly until the mixture is fully combined and smooth. It should hold together easily and resemble cookie dough in consistency.

Using a heaping tablespoon of the mixture, roll portions into uniform balls. Place the formed truffles on a parchment-lined baking sheet. Transfer the sheet to the freezer and chill the truffles for approximately 30 minutes, or until firm.

While the truffles are chilling, melt the white chocolate or almond bark. Place the chocolate in a microwave-safe bowl and heat in 30-second increments, stirring well between each interval, until fully melted and smooth.

Remove the chilled truffles from the freezer. Using a fork, dip each truffle into the melted white chocolate, ensuring it is evenly coated. Gently tap the fork on the edge of the bowl to remove any excess chocolate before returning the coated truffle to the lined baking sheet.

If desired, immediately add sprinkles or other decorative toppings before the chocolate coating hardens. Continue working in batches to ensure the coating remains workable. Once all truffles are coated, place the baking sheet in the refrigerator and allow the chocolate to set for approximately 15 minutes.

Once set, the Red Velvet Cake Truffles are ready to be served. Store any leftovers in an airtight container in the refrigerator for up to one week.