Add the cookies to a food processor. Pulse until the cookies have been turned into crumbs.
Add the chunks of cream cheese to the food processor. Pulse until evenly mixed with the cookie crumbs.
Roll the truffle mixture into 1-inch balls. (I like to use a cookie scoop to portion the filling.) Place the truffles on a parchment paper-lined baking sheet
Place the baking sheet in the fridge for 1 hour. This makes the balls easier to dip in the chocolate so they don't fall apart.
About 20 minutes before the chilling time is up, melt the Creme de Menthe baking chips. You can melt them in the microwave heating for 30 seconds, stirring, and repeating until smooth, or in a double boiler.
Roll the truffle balls in the melted baking chips, use a fork to lift, and let any excess chocolate drip off before placing them back on the parchment paper. *If you want the mint balls on sticks, place the end of the stick in the melted baking chips and then stick it into a mint ball. Then dip the truffle into the melted baking chips, lift, and roll the stick so any excess chocolate drips off. Place the mint ball back onto the parchment paper with the stick pointing up.
Add sprinkles on each ball right after you take it out of the melted baking chips. This will make sure the sprinkles stick as the chocolate sets up.
Place the mint balls back into the fridge to help the chocolate harden. Store in a cool place (or in the fridge) in an airtight container until ready to serve.