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Pulse the ginger snaps in a food processor until fine crumbs form. Add the cream cheese and vanilla and continue to pulse until combined. Scrape into a bowl and refrigerate until firm, about 30 minutes.
Line a baking sheet with parchment paper. Roll the mixture into 1-inch truffles and arrange on the baking sheet. Refrigerate until firm, about 30 minutes.
Put the white chocolate in a microwave-safe bowl and microwave at 50 percent power in 30-second intervals, stirring after each, until melted.
Dip the truffles into the melted chocolate to coat evenly and lift out with a fork. Gently tap off the excess chocolate and return to the baking sheet; decorate with sprinkles while the chocolate is still wet. Repeat with the remaining truffles. Refrigerate until set, at least 30 minutes.