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Prepare cake as directed on box instructions and let cool completely.
In a large bowl, crumble the cake with clean hands (or use a fork to scrape cake from pan into small pieces). Add cream cheese frosting and stir (or mix with clean hands) until evenly distributed and a moist doughy mixture is formed.
Scoop out whatever size cake ball you want to make. Roll into ball in-between hands and place on a baking sheet lined with waxed paper. Place in refrigerator to chill for at least 15 minutes.
Melt white chocolate according to package directions until a smooth and thin consistency is reached.
Set up your ball-dipping station by preparing a rack (or sheet pan) with waxed paper to place covered balls on. Have your melted chocolate in a shallow bowl, lay out the cake balls and if you are using sprinkles, have them ready.
Use a thin pronged fork (or chocolate dipper) to dip cake balls in, one at a time, laying on waxed paper immediately afterwards.
Red velvet cake truffles will set at room temperature within 20-25 minutes, but to speed the process you can place in the refrigerator for 5-10 minutes.
After red velvet cake truffles are set, you can store in an airtight container or baggie in the fridge for up to one week.