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Preheat oven to 350 degrees F.
Prepare and cook red velvet cake per box directions.
Using a hand mixer, beat cream cheese, and powdered sugar in a large bowl until light and fluffy. Add milk and vanilla and beat until stiff peaks form.
Line a large baking sheet with parchment. Using a small cookie scoop, scoop the cream cheese mixture into balls and place them onto the prepared baking sheet. Transfer to the freezer to chill for 1 hour or until easy to handle.
Remove the cake from the oven and let it cool fully. Cut it in half, place one half in a large bowl, and snack on or save the other half for later.
Turn the cake that you placed in the bowl into crumbs.
Once chilled, roll balls in red velvet cake crumbs until fully coated, then return to the prepared baking sheet.
Refrigerate for about 1 hour or until ready to serve.