Add the Oreo cookies to a food processor, and pulse them into fine crumbs. Another method is to seal the cookies in a plastic zip-top bag and crush them with a rolling pin.
Mix the cookie crumbs with cream cheese until well combined.
Press the Oreo mixture into a mold with egg-shaped cavities. Freeze for 30 minutes or refrigerate for 2 hours or until firm.
Remove the egg-shaped Oreo balls from the mold.
Melt the white chocolate in a medium bowl in the microwave, stirring every 30 seconds until smooth. Dip the Oreo balls into the melted chocolate. Shake off the excess chocolate and place it on parchment paper. Refrigerate for 10 minutes.
Melt pink candy melts in a small bowl. Pour the melted chocolate into a piping bag to drizzle over the white chocolate-covered Oreo balls. Quickly decorate with sprinkles.
Keep the Oreo balls refrigerated until ready to serve.