1. Prepare a large baking sheet by lining it with parchment paper or wax paper. Set it aside. Ensure you have space in your freezer or refrigerator for this sheet.

2. Unwrap all of the Little Debbie Christmas Tree Cakes and place them in a large mixing bowl.

3. Crumble the cakes into fine pieces using your clean hands or a food processor. Make sure the frosting is well incorporated into the crumbs.

4. Add the softened cream cheese to the bowl with the cake crumbs. Use a hand mixer or a sturdy spoon to combine thoroughly until a uniform, dough-like mixture forms.

5. Using a small cookie scoop (about 1 tablespoon size), portion out the mixture and roll into smooth, 1-inch balls between your palms. Place the balls onto the prepared baking sheet.

6. Place the baking sheet in the freezer for at least 30 minutes to 1 hour, or in the refrigerator for 2 hours, until the balls are firm. This step is crucial for easy dipping.

7. Just before removing the balls from the freezer, melt the white candy melts in a microwave-safe bowl according to the package directions. Usually, this involves heating in 30-second intervals at 50% power, stirring vigorously in between, until smooth and completely melted. Do not overheat.

8. Remove the chilled cake balls from the freezer. Working with one at a time, drop a ball into the melted white chocolate. Use a fork to roll it around for even coating. Lift the ball out and gently tap the fork on the edge of the bowl to let excess chocolate drip off.

9. Return the coated ball to the parchment-lined baking sheet. Repeat with the remaining balls.

10. Melt the red candy melts in a separate small microwave-safe bowl using the same method. Transfer the melted red candy to a small Ziploc bag with a tiny corner snipped off, or use a piping bag with a small round tip.

11. Drizzle the red melted candy back and forth over the tops of the white-coated cake balls to mimic the garland on the original cakes.

12. Immediately sprinkle the green sanding sugar over the wet red drizzle before it sets.

13. Allow the coating to set completely at room temperature, or place the tray back in the refrigerator for 15 minutes to speed up the process. Store in an airtight container in the refrigerator.