In a food processor, process Oreos until they resemble fine crumbs. Add the cream cheese and process until the dough comes together and forms a large ball.
Line a baking sheet with foil, or parchment paper. Roll Oreo mixture into balls and place on the baking sheet. Freeze at least 30 minutes, or until solid. You're going to need them solid, otherwise dipping them will create a mess!
In a microwave safe bowl, melt white chocolate according to package directions. **reserve a bit if you will be drizzling additional white chocolate on top.
Working with 1 truffle at a time, coat in chocolate. I use a plastic tool used for dipping, but if you don't that, a fork will work fine. Drop the truffle in the middle of the melted chocolate. Swirl the chocolate all around it. Pick up the truffle with the fork's prongs. Don't pierce it. Tap the fork on the edge of the bowl to allow the excess chocolate to drip off. Place on the lined baking sheet.
Before the coating has a chance to set, top with sprinkles. If you're using candy melts, melt those in a plastic piping bag, in 30 second intervals, use your hands to knead and smooth out the melted candy, then snip the edge of the bag and drizzle on top. Top with the crushed peppermint.
Place the truffles into the refrigerator to continue to set, and allow them to remain there until being served.
* Number of truffles will depend on how large or small you roll them. I used a mini cookie scoop to make mine about 1" or so.