Line a baking sheet with parchment paper and set aside.

Place the golden Oreo cookies in a food processor and process into fine crumbs.

Transfer the crumbs to a mixing bowl, or leave them in the processor, and add the cream cheese and 10 drops of pink food coloring.

Mix until the mixture is fully combined and holds together like a soft dough when pressed.

If the mixture is too soft to roll, add 1–2 tablespoons of extra cookie crumbs if available and mix again.

Use a small cookie scoop or rounded teaspoon to portion the mixture into 24 even mounds.

Roll each portion between your palms to form smooth balls about 1 1/4 inches in diameter and place them on the prepared baking sheet.

Place the baking sheet in the freezer for 15–20 minutes, until the truffle centers are firm.

While the centers chill, break the vanilla candy coating into pieces and place it in a microwave-safe bowl.

Microwave the candy coating in 20-second intervals, stirring after each interval, until completely melted and smooth.

Stir the remaining 10 drops of pink food coloring into the melted candy coating until evenly tinted.

Remove a few truffle centers from the freezer at a time and use a fork or dipping tool to lower one truffle into the melted coating.

Turn the truffle in the coating to cover completely, then lift it out and gently tap the fork on the edge of the bowl to remove excess coating.

Slide the coated truffle back onto the parchment-lined baking sheet.

Immediately sprinkle the top with Valentine sprinkles before the coating sets.

Repeat dipping and decorating with the remaining truffles, reheating the coating briefly if it thickens.

Once all truffles are coated and sprinkled, refrigerate the baking sheet for at least 15 minutes, until the coating is fully set.

Serve the truffles at room temperature for the best texture and flavor.