In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until soft and creamy.

Gradually add in the cake mix, mixing after each addition until it is all incorporated.

Cover the bowl and place it in the refrigerator for at least an hour.

Line a baking sheet with parchment paper and place the sprinkles or sanding sugar in a shallow dish or bowl.

Scoop out the dough into 1 tablespoon-sized scoops.

Roll them in the sprinkles and then place them on the baking sheet.

Repeat until all of the dough has been rolled into balls and covered with sprinkles.

Refrigerate until ready to serve.

Store refrigerated in an airtight container.