Prepare and bake the vanilla cake mix with the ingredients called for on its box, following the box directions. Let the cake cool completely at room temperature.

Remove the cooled cake from its pan. Trim off and discard the brown outer layer, then crumble the remaining cake finely into a large bowl. Mix in the vanilla frosting until the mixture holds together.

Shape the mixture into 24 to 36 balls, depending on their size, and set them on a lined baking sheet.

Microwave the pink candy melts in a microwave-safe bowl for 30 seconds and stir. Continue in 30-second intervals, stirring each time, until smooth and fully melted.

Dip the end of each stick into the melted coating and insert it halfway into a cake ball. Freeze the assembled pops for 10 to 15 minutes to firm up.

Dip each chilled pop into the melted coating until completely covered, letting the excess drip into the bowl. Stand the sticks upright in a foam block or cardboard box. Add white sprinkles immediately, before the coating dries.

Let the coating dry and harden before serving.