Make the cake according to manufacturers instructions. Let cake cool completely. Use a food processor to crumble the cake or use your hands to crumble the cake into fine crumbles.
Combine the cake with about 4 ounces of the cream cheese. Mix well. The cake/cream cheese combo should hold together in your hand. Add more cream cheese an ounce at a time until you have the correct consistency and the cake mixture holds together.
Form the cake into balls around 2 inches wide. Roll with the palm of your hands to smooth the outside of cake pop. Set on a baking sheet. Once cake pops have been formed, place them in the freezer while you melt the chocolate.
Use a microwave to melt ¼ of the candy melts in a double boiler over water, or use a small vessel slow cooker (1.5-quart slow cooker). The consistency of the candy should be smooth. (These candy melts will be used to keep the stick in the cake pop)
Take a few cake balls out of the freezer at a time. Dip the end of the lollipop stick into the melted candy. Then place the candy-coated end into the cake ball, about halfway into the cake ball. Place the cake balls back in the freezer. Continue this process until all the cake pops have a stick.
Best practice is to allow the cake pops to get very cold about 1 hour in the freezer. The cake pops can be made to this point and kept in the fridge overnight. Decorate the next day.
Melt the remainder of the candy melts with 1 Tablespoon coconut oil. The consistency of the candy melts must be smooth. Dip the cake pops into the candy melts. Gently tap the wrist of the hand that is holding the candy pop to drop off excess candy.
Decorate with sprinkles. Then place decorated cake pop into a styrofoam block so the candy coating sets. Once cool, the cake pops can be individually wrapped in plastic bags.