Preheat the oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners. Prepare the red velvet cake batter according to the package instructions, then divide the batter evenly among the liners.

Bake the cupcakes for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely on a wire rack.

Once cooled, crumble 4 of the cupcakes into fine crumbs and set aside. Reserve the remaining cupcakes for another use or enjoy separately.

In a large mixing bowl, beat the softened cream cheese and confectioners’ sugar with a handheld mixer on medium-high speed until the mixture is light and fluffy. Add the heavy cream and vanilla extract, then continue beating until stiff peaks form.

Using a small cookie scoop or spoon, portion out the cream cheese mixture and roll into 1-inch balls. Place the balls on a large baking sheet lined with parchment paper. Freeze until firm, about 1 hour.

Roll each chilled cream cheese ball in the red velvet cake crumbs until fully coated. Return them to the baking sheet and refrigerate until ready to serve.