Bake the cake according to package instructions.
Crumble the cooled cake into a large bowl.
Mix in the cream cheese frosting until well combined.
Form the mixture into 1-inch balls and place on a lined baking sheet.
Chill the cake balls in the refrigerator for at least 30 minutes.
Melt the white chocolate chips in a microwave-safe bowl.
Dip the end of the lollipop stick into the melted chocolate and insert into each cake ball.
Coat each cake ball with melted chocolate, then tap off excess chocolate.
Decorate with sprinkles or edible decorations while the chocolate is still wet.
Let the cake pops cool until the chocolate hardens completely.
