Prepare the Cheesecake Mixture:

• In a large bowl, beat the softened cream cheese until smooth and creamy.
• Add the fine sea salt and clear vanilla extract, mixing thoroughly.
• Gradually incorporate the strawberry cake mix, stirring until a smooth, dough-like consistency is achieved.

Shape the Bites:

• Scoop about 1 tablespoon of the mixture and roll it into a small ball.
• Place the shaped balls on a parchment-lined baking sheet.
• Once all the bites are formed, refrigerate them for at least 30 minutes to firm up.

Melt the Coating:

• Place the almond bark or pink melting wafers in a microwave-safe bowl.
• Heat in 30-second increments, stirring after each burst, until the coating is smooth and fully melted.
• Let the melted coating cool slightly so it thickens but remains pourable.

Coat the Bites:

• Remove the chilled cheesecake bites from the refrigerator.
• Using a fork or dipping tool, dip each ball into the melted coating, ensuring it is fully covered.
• Gently tap off the excess coating and return the coated bites to the parchment-lined sheet.

Decorate and Set:

• While the coating is still wet, sprinkle with your choice of decorations, such as sprinkles, crushed freeze-dried strawberries, or a drizzle of contrasting-colored coating.
• Allow the bites to set at room temperature, or place them in the refrigerator for faster setting.