Line a baking sheet with parchment paper and set aside.

In a microwave-safe bowl, melt the white chocolate chips in 30-second increments at 50% power, stirring until smooth. Set aside to cool slightly.

In a medium bowl, use an electric mixer to beat the softened cream cheese until smooth and fluffy.

Add the powdered sugar, vanilla extract, orange extract, and orange zest to the cream cheese. Mix until well combined.

Gently fold the melted white chocolate into the cream cheese mixture until completely incorporated.

Cover the bowl and chill in the refrigerator for at least 2 hours until firm enough to roll.

Scoop out the chilled mixture and roll into 1-inch balls. Place them on the prepared baking sheet.

Place the baking sheet with the rolled truffles into the freezer for 30 minutes to firm up.

Melt the orange candy melts (with coconut oil, if using) in the microwave in 30-second intervals until smooth.

Dip each chilled truffle into the melted orange coating, tapping off the excess, and place back on the parchment paper.

Immediately garnish with sprinkles or extra zest before the candy shell sets.

Allow to set completely at room temperature before serving or storing in the refrigerator.