Prepare the red velvet cake mix according to the package instructions, baking it in a greased cake pan at 350°F (175°C) for about 30 minutes. Once baked, allow the cake to cool completely on a wire rack.

Once the cake is cool, crumble it into a large mixing bowl using your hands or a fork until there are no large chunks. Add the softened cream cheese and mix thoroughly until the mixture is smooth and well-combined.

Using your hands, roll the creamy red velvet mixture into bite-sized balls, about 1 inch in diameter, and place them on a parchment-lined baking tray. Transfer the tray to the freezer and let them chill for at least 30 minutes.

While the truffles are chilling, melt the white chocolate in a microwave-safe bowl. Heat in 30-second increments at medium power, stirring in between, until fully melted and smooth—this usually takes about 1 to 2 minutes.

Once melted, remove the truffles from the freezer and dip each one into the warm, melted white chocolate. Using a fork, lift each truffle out, allowing excess chocolate to drip back into the bowl. Place the coated truffles back on the parchment-lined tray.

If desired, drizzle melted semi-sweet chocolate over the tops for an extra touch before the coating hardens.