Preheat the oven as directed on the cake mix box. Mix the cake ingredients in a large bowl and pour the batter into a greased 9x13 inch pan. Bake for about 25 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely at room temperature.

Remove the cake from the pan. For a softer texture, you can remove the firmer outer layer if desired. Crumble the cake into a large bowl and stir in cream cheese frosting until well combined. If the mixture is too dry to form into balls, add 1 more tablespoon of frosting at a time until it comes together.

Using your hands or a small scoop, form the mixture into about 24 uniform balls. Place the balls on a parchment-lined tray.

Insert a lollipop stick halfway into each cake ball. Freeze the cake pops for 10-15 minutes until firm. In separate microwave-safe bowls, melt each candy melt (white, red, or green) in 30-second intervals, stirring after each interval until smooth. If the melted chocolate is too thick for dipping, use a small amount of vegetable oil to thin it.

Dip each cake pop completely into a chosen melted candy color, allowing the excess to drip back.

Immediately sprinkle with Christmas sprinkles before the coating sets. Place the finished cake pops into a styrofoam stand or similar holder to let the coating harden.