In a mixing bowl, combine the cream cheese and powdered sugar. Mix until smooth.

In a microwave, melt the white chocolate chips in short intervals, stirring each time until fully melted.

Once the chocolate is melted, mix it with the cream cheese mixture until well combined.

Scoop out small portions of the mixture and roll them into balls, creating a larger ball for the body and a smaller one for the head.

Place the truffles on a baking sheet lined with parchment paper and refrigerate for about one hour until firm.

Take the truffles out of the fridge and use melted white chocolate to coat each truffle, allowing excess chocolate to drip off.

While the chocolate is still wet, add decorations: use black edible markers or sprinkles for eyes and buttons, place small orange candies or icing for the nose, and a small round candy for the hat.

Allow the truffles to sit until the chocolate hardens and decorations stay in place.

Serve on a decorative plate or in a clear plastic bag tied with a ribbon. They also look great in cupcake liners.