Crush Oreo cookies in a food processor into fine crumbs.
Mix in cream cheese until well combined. Refrigerate for 10-15 minutes.
Scoop into 1-inch balls and place on a parchment-lined baking sheet. Refrigerate for 10 minutes or until firm.
Melt vanilla wafers according to package directions. Dip oreo ball into melted chocolate and shake off excess before placing on the parchment-lined baking sheet.
Immediately press mini oreo cookie on top for the hat and a carrot sprinkle for the nose. If using black sprinkles for the eyes, add them while the chocolate is still melted. Refrigerate for 5-10 minutes.
Once the chocolate is set, decorate the mouth (and eyes if not using sprinkles) with black icing.
Refrigerate until ready to serve. Store in the refrigerator for up to 5 days. Wrap in an airtight freezer-friendly container to freeze for up to 2 months.