Prepare a rimmed baking sheet by covering it with parchment paper; leave it to the side.

Using a large mixing bowl, combine the softened cream cheese and Christmas tree cakes by beating until fully incorporated.

Using a cookie scoop if desired, portion the mixture and shape into balls measuring 1-inch to 1.5-inch. Arrange the balls on the prepared baking sheet, wrap with plastic wrap, and chill for at least 2 hours or up to overnight.

Place the vanilla almond bark in a microwave-safe bowl and heat in 30-second bursts, stirring between each, until fully melted and smooth; alternatively, follow the package directions.

With a fork or dipping tool, submerge each chilled truffle in the melted coating. Lightly tap the fork against the bowl's edge to allow excess coating to fall away, then place the coated truffle back onto the lined baking sheet.

While the coating is still wet, sprinkle a pinch of green sugar sprinkles over each truffle.

Put the red candy melts in a microwave-safe bowl and warm in 30-second intervals, stirring after each, until melted and smooth. Move the melted red chocolate into a piping bag or freezer baggie and cut a very small corner off. Drizzle this red chocolate over the truffles.

Allow the truffles to fully set before serving or storing, roughly 10 minutes in the refrigerator.