First, heat treat the dry cake mix by microwaving it in a heat-safe bowl for two 30-second intervals, stirring in between. Let it cool completely.
In a mixing bowl, beat the softened cream cheese until smooth, then add the cooled cake mix and combine well.
Cover and chill the mixture in the refrigerator for 2 hours.
Line a baking sheet with parchment paper.
Scoop the cheesecake mixture into balls and place them on the sheet. For best results, chill overnight before coating.
Melt the pink candy wafers in intervals, then roll the cheesecake balls in the melted coating. Tap off excess and place them back on the sheet.
Melt the white almond bark and drizzle over the bites. Chill until ready to serve.