Preheat your oven to 350°F (175°C). Spread the strawberry cake mix evenly on a parchment-lined baking tray and bake for 5 minutes until lightly toasted. Allow to cool completely afterwards.

In a mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually incorporate the cooled strawberry cake mix into the cream cheese, mixing until a sticky dough forms. Fold in the cream cheese chips.

Cover the prepared dough tightly with plastic wrap and place it in the refrigerator for at least 2 hours.

After the dough has chilled, use a tablespoon or cookie scoop to portion out about 1½ tablespoons of dough at a time. Roll each portion into a smooth ball.

Melt the Ghirardelli vanilla melting wafers in a double boiler or microwave. Heat gently, stirring until fully melted and smooth.

Dip each truffle ball into the melted coating, ensuring it's fully submerged. Use a fork to lift it out, tapping to remove excess chocolate.

Melt the pink candy melts in separate bowls and drizzle over the coated truffles for a beautiful design. Let them set completely before serving.