Heat-treat the cake mix: Add the dry cake mix to a microwave-safe bowl. Microwave in two 30-second intervals, stirring well after each. Allow the cake mix to cool completely.

In a medium bowl, beat the softened cream cheese with a hand mixer on medium-high speed for 1½–2 minutes, until smooth and creamy.

Sprinkle the cooled cake mix over the cream cheese and mix just until fully combined.

Cover tightly and refrigerate for 2 hours to firm up.

Line a baking sheet with parchment paper and set aside.

Using a 1-tablespoon cookie scoop, portion the mixture and roll into balls. Place on the prepared baking sheet.

Melt the white almond bark in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth.

Dip each cake ball into the melted almond bark. Tap off excess coating and return to the baking sheet.

Melt the red candy melts in 30-second intervals, stirring until smooth.

Drizzle over the cake balls in stripes. Allow the coating to fully set before serving.