In a food processor, crush the Oreo cookies into fine crumbs.
In a large bowl, combine the crushed Oreos and softened cream cheese. Mix until fully combined and the mixture is smooth.
Roll the mixture into 1-inch balls and place them on a baking sheet lined with parchment paper. Refrigerate for at least 30 minutes to firm up.
While the truffles are chilling, melt the white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between until smooth.
Dip each chilled truffle into the melted white chocolate, allowing excess to drip off. Return to the parchment-lined baking sheet.
Melt the red and blue candy melts in separate bowls, adding a teaspoon of vegetable oil to each to help thin them out.
Drizzle the red and blue candy melts over the white chocolate-covered truffles. You can use a fork or a piping bag for more control.
Immediately sprinkle the truffles with red, white, and blue sprinkles before the candy melts set.
Refrigerate the truffles for an additional 15-20 minutes to allow the chocolate to harden.