In a mixing bowl, combine the crushed gingerbread cookies, softened cream cheese, cinnamon, nutmeg, cloves, and vanilla extract. Mix thoroughly until a uniform, soft dough forms.

Scoop out small portions of the dough and roll into bite-sized balls, approximately one inch in diameter. Place on a parchment-lined tray, aiming for about 24 truffles.

Refrigerate the rolled truffles for about 30 minutes, or freeze for 10-15 minutes, until firm.

Melt the white chocolate in a microwave-safe bowl in 30-second intervals, stirring until smooth.

Dip each chilled truffle into the melted white chocolate, allowing excess to drip off before placing back on parchment paper.

Sprinkle each truffle with crushed gingerbread, cinnamon, or festive sprinkles before the chocolate sets. Let sit until chocolate hardens.

Store in an airtight container in the refrigerator for up to 1 week, or freeze in a single layer for up to 1 month.