In a food processor, pulse the Golden Oreos until they form fine crumbs. Alternatively, place them in a zip-top bag and crush with a rolling pin. In a medium bowl, mix crumbs with melted butter until the mixture resembles wet sand.

In a large bowl using a hand or stand mixer, beat the room temperature cream cheese until completely smooth. Add the powdered sugar and beat until combined. Mix in the cotton candy flavoring.

Gently fold the buttered cookie crumbs into the cream cheese mixture until just combined. Divide the mixture evenly into two separate bowls. Add pink food coloring to one and blue to the other, stirring to achieve pastel colors.

Cover both bowls with plastic wrap and refrigerate for at least 1-2 hours, or until the filling is firm enough to handle.

Line a baking sheet with parchment paper. Use a small cookie scoop to take a portion of pink and a portion of blue filling. Gently roll them together in your hands to create a marbled ball. Place on the baking sheet and repeat. Freeze the balls for at least 30-60 minutes until very firm.

Place white chocolate melting wafers and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until fully melted and smooth.

Working with a few frozen cheesecake balls at a time, use two forks or a dipping tool to dip each ball into the melted white chocolate, coating it completely. Let the excess chocolate drip off.

Place the dipped bomb back on the parchment paper. Immediately decorate with sprinkles or glitter while the chocolate is still wet. Repeat for all balls. Refrigerate for 15 minutes to allow the chocolate shell to set completely.