Line a large baking sheet with parchment paper or a silicone baking mat.

Unwrap the Little Debbie Christmas Tree Cakes and place them into a large mixing bowl. Crumble them thoroughly with your hands.

Add the softened cream cheese to the bowl. Use a stainless steel spatula to aggressively fold and mash the mixture together until a cohesive, sticky dough forms and no streaks of cream cheese remain.

Using a small cookie scoop, portion the dough and roll it between your palms to form smooth, 1-tablespoon-sized balls. Place them on the prepared baking sheet.

Place the baking sheet in the freezer for 30 to 45 minutes until the cake balls are very firm.

In a microwave-safe bowl, melt the white candy melts in 30-second intervals, stirring smoothly after each until fully fluid.

Remove the firm cake balls from the freezer. Drop them one by one into the white candy melts, rolling with a fork to coat. Tap off the excess and return to the parchment paper.

Once all cake balls are coated and set, melt the red candy melts. Transfer to a small zip-top bag, snip a tiny corner, and pipe a zig-zag drizzle over each ball.

Immediately sprinkle the green sanding sugar over the wet red drizzle so it adheres.

Let the cake balls set completely at room temperature or in the fridge before serving.