Crush the Oreos in a food processor or zip-top bag until fine crumbs.

In a bowl, mix crushed Oreos with softened cream cheese and optional vanilla extract until thick.

Scoop about 1 tablespoon of the mixture and shape into egg shapes, placing on a parchment-lined baking sheet.

Chill the shaped eggs in the refrigerator for at least 30 minutes or freeze for 15 minutes.

Melt the white candy melts in a microwave-safe bowl, stirring until smooth.

Add pastel food coloring to separate bowls of melted coating and mix.

Dip each egg into the colored coating, tapping off excess, and return to the lined baking sheet.

Before the coating sets, decorate with sprinkles or drizzled chocolate.

Allow the finished eggs to set at room temperature for 15 minutes or refrigerate for 10 minutes.