Mix cream cheese and cookie crumbs until blended; shape into 48 (1-inch) balls. Press 2 heart-shaped sprinkles into opposite sides of each ball for the chick's wings. Place on waxed paper-covered rimmed baking sheet. Refrigerate 20 min.
Tint white chocolate with food coloring. Dip balls, 1 at a time, in tinted chocolate, turning to evenly coat each ball. Immediately press triangle candy into front of each for chick's beak and 2 chocolate chips for the eyes. Return to prepared baking sheet. Add fruit snack pieces to tops of chicks for the head feathers.
Refrigerate 1 hour or until firm. Keep refrigerated.
How to Easily Dip Cookie Balls: Keep the cookie balls refrigerated until ready to dip in the melted chocolate. Then, dip in small batches for best results.
Variations: Unborn Chicks - Omit heart-shaped sprinkles and food coloring. Coat balls with (untinted) white chocolate as directed. Add triangle candies for the beaks. Sprinkle lightly with yellow colored sugar. Newborn Chicks - Omit chocolate chips. Cut 48 large marshmallows in half in zigzag pattern to resemble broken egg shells. Flatten center of each marshmallow half slightly. Place cookie balls on half the marshmallow halves just before serving; top with remaining marshmallow halves. Half-Cracked Chicks - Prepare Newborn Chicks as directed, except use only 24 marshmallows and omit marshmallow halves on tops of chicks. Add miniature chocolate chips for the eyes. Top all marshmallow halves with cookie balls; sprinkle with yellow colored sugar.