Preheat your oven to 350°F (175°C) and grease and flour a baking dish or line it with parchment paper.

In a large mixing bowl, combine the red velvet cake mix, eggs, vegetable oil, and water. Mix until smooth and well combined.

Pour the cake batter into the prepared baking dish and bake for approximately 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Once baked, cool the cake completely in the pan before transferring it to a wire rack.

Crumble the cooled cake into a large mixing bowl.

Mix in the cream cheese frosting until the cake is moist and holds together.

Roll small amounts of the mixture into about 1-inch balls and place them on a baking sheet lined with parchment paper.

Melt a small amount of white chocolate, dip the end of each lollipop stick into it, and insert into the center of each cake ball. Refrigerate for about 30 minutes.

Melt the remaining white chocolate until smooth, dip each cake pop into the chocolate, allowing excess to drip off, and immediately decorate with sprinkles.

Place the decorated pops into a Styrofoam block to allow the coating to set. Let them cool completely.