Add the gingersnap cookies to the bowl of a food processor and process until roughly chopped.
Add the cream cheese to the food processor and process until well combined and there are no large pieces of cookie remaining.
Line a baking sheet with parchment paper or wax paper.
Using your hands, roll the cookie mixture into 1-inch balls, arranging them on the baking sheet. Freeze the cookie balls for 15 minutes.
Melt the chocolate chips until smooth. Remove the cookie balls from the freezer and dip them in the melted chocolate, scraping off any excess. Return them to the baking sheet and immediately top them with sprinkles.
Refrigerate the cookie balls for 10 minutes or until the chocolate is set then serve.