Process the gluten-free chocolate sandwich cookies in a food processor until fine crumbs are achieved.

Combine the cookie crumbs and softened cream cheese in a large mixing bowl using an electric mixer until a uniform dough forms.

Mix in the peppermint extract until thoroughly incorporated.

Roll the dough into 1-inch spheres and arrange them on a baking sheet lined with parchment paper.

Refrigerate the spheres for a minimum of 60 minutes to allow them to firm up for dipping.

Melt the white chocolate wafers in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth.

Dip each chilled truffle into the melted white chocolate using a fork, allow excess to drip off, and return to the parchment paper.

Immediately sprinkle the top of each truffle with crushed candy canes before the chocolate coating sets.

Refrigerate for at least 15 minutes or until the chocolate is fully solidified before serving.