In a large mixing bowl, combine the crushed gingerbread cookies with the softened cream cheese. Add the vanilla extract, ground ginger, ground cinnamon, ground nutmeg, and powdered sugar. Mix until well combined and smooth.

Roll the mixture into balls about 1 inch in diameter and place them on a parchment-lined baking sheet. Refrigerate for 30 minutes to firm up.

Melt the chopped semi-sweet chocolate and coconut oil in a microwave-safe bowl in 30-second intervals, stirring until smooth. Dip each truffle into the melted chocolate and place back on the baking sheet. Add sprinkles or crushed nuts if desired. Refrigerate until the chocolate is firm, about 30 minutes.