Mix cream cheese and cookie crumbs until blended.
Shape into 48 (1-inch) balls. Freeze 10 min.
Melt white chocolate and tint with red food coloring before using to coat cookie balls. Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan. Drizzle with additional melted chocolate or icing to resemble a snowflake as shown in photo.
Refrigerate 1 hour or until firm. Keep refrigerated.