Place all 36 Oreo cookies into a food processor and pulse until they become fine crumbs. Ensure there are no large chunks left behind, as this ensures a smooth texture for your truffles.

In a large mixing bowl, combine the cookie crumbs with the softened cream cheese. Use a hand mixer or a sturdy spatula to blend them together until a thick, uniform dough forms. The dough should be dark and pliable.

Scoop about one tablespoon of the mixture at a time and roll it between your palms to form a 1-inch ball. Place the balls onto a baking sheet lined with parchment paper. Once all the dough is used, chill the balls in the freezer for about 30 minutes to firm up.

Melt the white candy melts in the microwave in 30-second intervals, stirring in between until smooth. Dip each chilled truffle into the melted chocolate using a fork, tap off the excess, and place it back on the parchment paper. While the coating is still wet, press two candy eyes onto the top of each truffle.

Pour the remaining melted white chocolate into a small piping bag or a plastic zip-top bag with a tiny corner snipped off. Drizzle the chocolate back and forth across the truffles in a messy, zigzag pattern to create the appearance of mummy bandages. Be sure to avoid covering the eyes completely. Let the chocolate set completely before serving.