Mix the cream cheese and cookie crumbs until blended using a food processor. (Or place the cookies in a sealed plastic bag and crush using a mallet or rolling pin, then thoroughly stir in cream cheese until fully blended together).
Prepare a rimmed baking sheet by covering it with waxed paper.
Shape them into 20 1-inch balls. Place the balls on the covered cookie sheet and freeze for 10 minutes.
While the cookie balls are in the freezer, melt the chocolate.
Remove the cookie balls from the freezer and dip them in the melted chocolate, turning them to evenly coat the entire ball with chocolate.
Return them to the baking sheet and decorate them with sprinkles while they are still wet.
Place in the refrigerator for at least 1 hour or until firm.
Keep them in the refrigerator until you are ready to serve.