Prepare a large baking sheet with parchment paper. Set aside.

Heat treat the cake mix. See instructions in notes section.

In a large mixing bowl, combine cake mix, cream cheese, and vanilla extract using an electric hand mixer. Mix for 2-3 minutes until fully combined and thick. The consistency will be dough-like.

Add in about ¾ cup sprinkles and massage in by hand.

Use a ½ tablespoon measuring spoon to scoop the dough from the bowl and roll into a smooth rough ball. Do this until you can fill up the baking sheet (I fit 18 balls on a 11x17 baking sheet). When all the balls are on the sheet, use two finger to gently flatten each ball.

Place an unwrapped Reese cup, larger face down, in the center of each flattened ball.

Scoop additional ½ tablespoon pieces from the bowl, round into a smooth ball and then flatten in between the palms of your hands before placing that piece on top of the Reese cup. Repeat until all Reese Cups have a top piece.

Using your hands, squish the edges of the dough around the exposed Reese cup. Pinch the Reese cup inside the dough with your fingers until you can roll the mixture into a smooth ball in between the palms of your hands. Repeat for each one before placing inside the refrigerator to chill for 2 hours.

Near the end of the chill time, begin preparing the melting chocolate. Add chocolate wafers to a microwave safe bowl. Heat for 1 minute on 50% power. Stir and add in crisco. Return to the microwave and continue heating in 30 second bursts, stirring in between, until the chocolate is silky smooth.

Remove the baking sheet from the refrigerator. Using two forks, or dipping tools, dip each ball into the chocolate, covering it completely. Allow the excess chocolate to drip off (be sure to scrape the bottoms of your forks/tools for excess chocolate too) before placing the chocolate covered ball back onto the baking sheet. Immediately top with sprinkles. Repeat this process for each ball.

Place balls back inside the refrigerator to chill for about 30 minutes before serving.