Prepare and cook cake per the instructions on the bake of the box. Once cooked let the cake cool completely.
After cake is completely cooled break it up into crumb sized pieces.
Line a 9x13 pan with parchment paper or silicone baking sheet. Set aside. Grab a separate cookie sheet to place rolled balls on.
In a medium sized bowl mix 4 oz of cream cheese with 1 cup powdered sugar. Once mixed add 1 tsp vanilla and 1/4 cup heavy whipping cream. After mixed add the cake crumbs. Mix until well combined.
Roll dough into 1-2 inch balls and place on cookie sheet (not the 9x13 pan).
Melt candy melts per instructions on bag. Do not over melt!
Using a fork or skewer dip balls into melted candy melts, completely cover and set on 9x13 prepared pan. Before candy hardens sprinkle crushed candy cane onto each truffle.
After dipped and covered in candy canes place in fridge for about an hour, or until the candy melt hardens.
Store in sealed container in fridge when not eating.
