Crush the gingersnap cookies into crumbs using either a food processor or a gallon-size ziplock bag and a rolling pin (or the flat side of a meat mallet). (You will need to do this in 2 batches)

Add the softened cream cheese and vanilla to a medium-sized mixing bowl (2 to 3-quart size). Use a handheld mixer on high speed to beat the cream cheese for about 1 minute until smooth.

Lower the mixer speed to medium. Add the gingersnap cookie crumbs and mix just until completely incorporated. Cover and chill in the refrigerator for 30 minutes.

Line a baking sheet with parchment paper. Lightly spray the parchment paper with nonstick cooking spray. Use a 1-tablespoon cookie scoop to scoop out the gingersnap mixture. Roll the scooped gingersnap mixture into balls. Place the rolled balls onto the sprayed parchment paper.

Add the almond bark to a microwave-safe medium-sized bowl. Heat for 45 seconds at full power, stir and continue to heat in 30-second intervals. Stir well after each interval until the almond bark is completely melted and smooth.

Roll the gingersnap balls in the melted almond bark. Use a fork to carefully remove the truffles from the almond bark. Tap the fork on the side of the bowl to remove any excess almond bark. Use a toothpick or skewer, if needed, to gently remove the coated truffle from the fork. Immediately sprinkle the truffle with holiday sprinkles. Repeat for the remaining truffles. Once all are coated and sprinkled, return the truffles to the refrigerator to set the coating. Keep refrigerated until ready to serve.