Unwrap the Little Debbie Christmas Tree Cakes and place them in a large mixing bowl. Crumble the cakes with a handheld mixer on medium speed until a dough-like consistency is achieved, about 2-3 minutes.

Add the festive sprinkles to the crumbled cake mixture and gently fold them in with a spatula or spoon for 1-2 minutes.

Scoop tablespoon-sized portions of the mixture and roll them into smooth balls. Place each shaped truffle onto a parchment-lined baking sheet, leaving space between them, about 20-25 truffles.

In a microwave-safe bowl, melt the white chocolate or candy melts in 30-second intervals, stirring in between until fully melted and smooth, about 1-2 minutes.

Dip each truffle into the melted chocolate using a fork to lift it out, tap off excess chocolate, and place back on the baking sheet.

Melt red candy melts in a separate bowl. Once melted, drizzle over the cooled truffles using a piping bag or ziplock bag with a snipped corner.

Before the drizzle sets, sprinkle the tops with green sanding sugar. Let them sit at room temperature for a few minutes before refrigerating for about 15-20 minutes.