Crush the Oreos (cream and all) into a fine, sandy powder using a food processor, or by sealing them in a sturdy bag and pounding with a rolling pin.

In a large bowl, beat the softened cream cheese with vanilla extract and salt until smooth and fluffy. Add the Oreo crumbs and stir with a spatula until fully combined. The mixture should hold together when pressed; if too dry add a teaspoon of milk, if too wet add a tablespoon of crumbs.

Line a baking sheet with parchment paper. Scoop rounded tablespoons of dough and roll into balls. Gently pinch the top to form two bunny ears, or keep them round and attach ear pieces later. Place on prepared sheet and refrigerate for at least 30 minutes (or up to overnight) until firm.

Place white candy melts in a microwave-safe bowl. Heat in 30-second bursts, stirring after each, until completely melted and smooth. If using white chocolate, stir in 1 teaspoon of coconut oil or shortening to prevent seizing; the coating should be thin like warm honey.

One at a time, drop a chilled Oreo ball into the melted coating. Use a fork or dipping tool to turn and coat evenly. Lift out, let excess drip off, and return to the parchment. While coating is still wet, decorate: add two pink sprinkles or mini marshmallow halves for ears, a tiny pink candy or dot of pink gel for the nose, and dots of black gel or mini chocolate chips for eyes. Use a toothpick for precision.

Let the finished bunnies set at room temperature until coating is firm, about 15 minutes, or refrigerate for 10 minutes for a firmer shell. Serve slightly chilled.