Start by heating the cake mix. Place the cake mix in a medium bowl and microwave it in 30-second intervals. Stir well after each time. Continue this process until the cake mix reaches 165°F. You can check the temperature using a kitchen thermometer.

In a separate large bowl, beat the softened cream cheese until it becomes light and fluffy.

Slowly add the cake mix to the cream cheese a little at a time. Mix well after each addition until the mixture turns into a smooth, dough-like texture.

Cover the bowl with plastic wrap and place it in the refrigerator for about one hour. Chilling the dough helps it firm up, which makes it easier to roll into balls.

After the dough has chilled, line a baking sheet with parchment paper. Use a spoon or cookie scoop to take small portions of dough and roll them into 2-inch balls.

Pour the pink and red sanding sugar into separate small bowls or plates. Roll each ball in the sugar until it is fully coated.

Place the finished truffles on the lined baking sheet and refrigerate them for another hour, or until you are ready to serve.