In a food processor, pulse the entire package of chocolate sandwich cookies until they become fine crumbs.

In a large bowl, mix the crushed cookies, softened cream cheese, Irish cream liqueur, and vanilla until a thick, uniform dough forms.

Scoop 1-tablespoon portions of dough and roll into smooth balls. Place on a parchment-lined baking sheet.

Freeze the rolled truffles for at least 30 minutes until completely firm.

In a microwave-safe bowl, melt the green candy melts and coconut oil in 30-second increments, stirring until smooth and fluid.

Dip each chilled truffle into the warm green coating using a fork, tapping off the excess.

Place back on the parchment paper and immediately top with festive sprinkles before the shell hardens.

Allow truffles to set for 15 minutes at room temperature before serving or storing in the fridge.