In a small bowl, mix cream cheese, powdered sugar, and vanilla until smooth. Scoop 1–2 tsp portions onto a lined tray and freeze for at least 30 minutes.

1. In a medium bowl, whisk together flour, baking soda, and salt.
2. In a separate large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy.
3. Beat in the egg, egg yolk, and vanilla until smooth.
4. Gradually add dry ingredients to the wet mixture and mix until just combined.
5. Fold in rainbow sprinkles and white chocolate chips (if using).
6. Scoop 2 tbsp of dough, flatten in your hand, place a frozen cheesecake ball in the center, and wrap the dough around it. Seal and roll into a ball.
7. Chill the stuffed dough balls for at least 30 minutes.
8. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
9. Place chilled dough balls 2 inches apart and bake for 11–13 minutes, or until edges are set and centers look slightly underbaked.
10. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.