Instructions:

Prepare the filling:
Start by beating the softened cream cheese in a large bowl until smooth and creamy. Next, gradually add the powdered sugar and mix until fully combined. Then, stir in the vanilla extract, almond extract (if using), and blue food coloring until the mixture is evenly tinted.

Shape the truffles:
Scoop tablespoon-sized portions of the filling and roll them into smooth balls. Place them on a parchment-lined baking sheet. Freeze the truffle balls for 30 minutes to firm up.

Coat the truffles:
While the truffles are freezing, melt the white chocolate in a microwave-safe bowl. Do this in 20-second intervals, stirring between each, until the chocolate is fully melted and smooth. After melting, dip each frozen truffle into the white chocolate, coating it completely. Use a fork to lift the truffle, letting the excess chocolate drip off. Place the coated truffles back onto the parchment-lined baking sheet. Immediately sprinkle them with blue sugar or sprinkles before the chocolate sets.

Set and serve:
Let the truffles set at room temperature or in the refrigerator for about 15 minutes. Finally, serve the truffles chilled or at room temperature. Store leftovers in an airtight container in the refrigerator for up to one week.