Place the Oreos in a food processor and pulse until they are fine crumbs. Alternatively, place the Oreos in a resealable plastic bag and crush them with a rolling pin until fine.
Add the softened cream cheese and peppermint extract to the crumbs and pulse until combined.

Scoop out small portions of the Oreo mixture and roll into 1-inch balls using your hands. Place the truffles onto a baking sheet lined with parchment paper. Once all truffles are formed, place the baking sheet in the freezer for 15-20 minutes to firm up.

In a microwave-safe bowl, melt the white candy melts in 30-second intervals, stirring between each interval until smooth and fully melted. 

Remove the chilled truffles from the freezer. Using a fork, dip each truffle into the melted candy coating, ensuring it is fully covered. Let the excess coating drip off before placing the truffle back onto the parchment-lined baking sheet.

If desired, sprinkle crushed candy canes or holiday sprinkles on top of each truffle before the coating sets.

Place the coated truffles in the refrigerator for at least 30 minutes, or until the coating is firm.

Once set, serve the white chocolate peppermint oreo truffles chilled or at room temperature. Store any leftovers in an airtight container in the refrigerator for up to one week.