Crush approximately 2 cups of gingerbread cookies into fine crumbs using a food processor or a rolling pin.

In a medium bowl, combine the cookie crumbs, 8 oz of softened cream cheese, 1 tsp of ground cinnamon, ¼ tsp of ground nutmeg, and ¼ tsp of ground cloves. Add 1 tsp of vanilla extract and mix until smooth and creamy.

Roll the mixture into bite-sized balls, about 1 inch in diameter, and place on a parchment-lined tray.

Refrigerate the truffles for 30-60 minutes until firm to the touch.

Melt 1 cup of white chocolate chips in a microwave-safe bowl in 30-second intervals until completely smooth.

Dip each chilled truffle into the melted chocolate, allowing excess chocolate to drip off.

Sprinkle toppings over the truffles while chocolate is still soft. Let stand until chocolate sets completely.