Heat treat the dry cake mix by microwaving in two 30-second intervals, stirring well after each, then cool completely before mixing with the cream cheese.

Beat the softened cream cheese with a handheld mixer on medium-high for 1.5 to 2 minutes until smooth.

Gradually add the cooled dry cake mix to the cream cheese and mix until well combined.

Cover the mixture and refrigerate for 2 hours to firm up.

Line a baking sheet with parchment paper. Using a 1 tablespoon scoop, form the mixture into balls and place on the sheet.

Melt the white almond bark in a heat-safe bowl microwaving in 30-second intervals and stirring until smooth.

Dip each cheesecake ball into the melted almond bark, remove with a fork, tap off excess, and place back on the parchment.

Melt the red candy melts in a separate bowl, then drizzle over the coated balls in stripes. Let harden before serving.