Unwrap the Little Debbie Christmas Tree Cakes and place them in a large bowl. Using a handheld mixer, mix the cakes until a crumbly dough forms. Stir in the festive sprinkles evenly to distribute the colors throughout the mixture.

Scoop the cake mixture with a tablespoon and roll it between the palms of your hands to form small balls. Place each ball onto a parchment-lined baking sheet. Repeat until all dough is used.

In a microwave-safe bowl, melt the white chocolate or candy melts in the microwave in 20-30 second intervals, stirring in between until fully melted and smooth. Alternatively, melt using a double boiler set over simmering water.

Using a fork or dipping tool, dip each chilled cake ball into the melted white chocolate, ensuring it is completely coated. Allow any excess chocolate to drip off before placing the truffle back onto the baking sheet.

Melt the red candy melts in a piping bag or a ziplock bag in 30-second increments in the microwave, massaging the bag between intervals to fully melt the candy. Snip a small edge off the bag to create a drizzle spout.

Drizzle the melted red candy melts over the white chocolate-coated truffles. Immediately sprinkle green sanding sugar on top for a festive finish. Place the truffles in the fridge and let set for a few minutes until the coating hardens.

Once set, the truffles are ready to enjoy or package for gifting. Keep refrigerated until serving to maintain freshness.