Preheat your oven to 350°F (175°C). Spread strawberry cake mix on a lined baking sheet and bake for 5 minutes to heat-treat.

In a mixing bowl, beat the softened cream cheese until smooth, then fold in the cooled cake mix and cream cheese chips.

Cover the dough tightly and refrigerate for at least 2 hours.

Using a cookie scoop, roll the chilled dough into smooth balls and let them sit at room temperature for 15 minutes.

Melt the vanilla melting wafers and dip each dough ball, letting excess coating drip off.

Melt the pink candy melts and drizzle over the coated truffles for decoration.