Prepare the cake mix according to package directions except substitute sparkling wine for the liquid in the cake. Use any suggested pan size and bake according to package directions. Cool cake on a wire rack. Line trays or baking pans with waxed paper; set aside.
In a very large mixing bowl beat cream cheese with an electric mixer on medium speed until smooth. Beat in one carton of the yogurt until smooth. Stir in chopped cranberries. Crumble cake into the cream cheese mixture. Beat until combined. Drop cake mixture into 25 mounds on prepared trays or pans, using about 3 tablespoons (#20 scoop) cake mixture for each mound. Roll mounds into balls. Freeze for 1 hour or until cake balls are firm.
Line a baking sheet with waxed paper; set aside. In a medium bowl fold together the remaining carton of yogurt and the dessert topping. Working with one cake ball at a time, insert a fork gently into each ball. Spread a very thin layer of the yogurt mixture over each ball, leaving the base of each ball unfrosted. Sprinkle coconut evenly over the frosted balls. Using a flat metal spatula, gently slide off the cake ball and place on prepared baking sheet. Repeat with remaining cake balls, yogurt mixture, and coconut. Chill for 1 to 24 hours.
To serve, place snowballs on a cake plate and, if desired, garnish with sugared whole cranberries and fresh mint leaves.
Tips: If a non alcoholic version of this recipe is desired, prepare the angel food cake with water as the package directs.
To prepare Sugared Whole Cranberries: Place cranberries in the freezer for 1 hour. Remove and immediately roll in granulated sugar.
To make ahead: If desired, prepare as directed through Step 3. Store in a covered container. Freeze for up to 1 month. Let stand at room temperature for 30 minutes before serving. Serve as directed above.