It is important to heat treat the dry cake mix before adding it to the cream cheese. Add the dry cake mix into a medium-sized heat-safe bowl. Microwave the dry cake mix in two 30-second intervals, stirring well after each interval. Allow the cake mix to completely cool before mixing into the cream cheese.
Using a medium-sized mixing bowl and a handheld mixer on medium-high speed, beat the cream cheese for 1½ to 2 minutes until completely smooth.
Sprinkle the cooled, dry cake mix over the top of the cream cheese. Continue mixing just until well incorporated.
Tightly cover the cheesecake dough and chill in the refrigerator for 2 hours.
Line a baking sheet with parchment paper and set it aside.
Use a 1 tablespoon cookie scoop, scoop 1 tablespoon of the cheesecake dough. Roll the dough into a ball and set it on the prepared baking sheet. Repeat the steps.
Using a heat-safe medium-sized mixing bowl, add the white almond bark and microwave in 30-second intervals, stirring well after each interval until completely melted and smooth.
Roll the cheesecake bites in the melted almond bark. Place the coated bite onto a fork and gently tap to remove any excess coating. You can use a spoon to pour the coating over any bare spots. Use a toothpick to gently push the coated bite onto the prepared baking sheet. Repeat the process.
Add the red candy melts to a small heat-safe bowl. Microwave in 30-second intervals, stirring well after each interval until completely melted and smooth.
Lightly drizzle the melted candy melts in stripes over the top of the cheesecake bites. Allow the cheesecake bites coating to completely harden before serving.