Soften the cream cheese by placing the 8 oz block in a medium-sized bowl at room temperature for about 15-20 minutes.

Break the five Little Debbie Christmas Tree Cakes into bite-sized pieces and add them to the bowl with the cream cheese.

Using a hand mixer or a spatula, combine the cream cheese and cake pieces until well incorporated and smooth, with some visible bits of cake.

Pour in the 1/2 tsp of vanilla and the thawed 8 oz of Cool Whip, blending gently until it forms a creamy dip.

Fold in the 1/4 cup of Christmas sprinkles to add a festive touch.

Transfer the dip into a festive serving bowl and refrigerate until ready to serve.