Bake the yellow cake according to the package. Once cooled, crumble it thoroughly into a bowl with your hands, discarding any hardened edges.
Add the cream cheese frosting and mix with your hands until the cake molds easily, like playdough. Start with a small amount and add only if needed so the mixture does not get mushy.
Shape into balls with a cake ball former or your hands. For a smoother finish, chill the balls on a lined tray for 30 minutes, then roll again. Line up about 24 balls on parchment paper.
Melt the chocolate in 40-second microwave intervals, stirring, so it does not burn. Tint with a few drops of pink food coloring. Add a little shortening (or vegetable oil for regular chocolate) if it needs thinning.
Dip the tip of each stick in the melted chocolate and insert it halfway into a cake ball. Freeze for 15 minutes to set; do not leave them longer or they may crack when coated.
Pour the chocolate into a tall glass. Dunk each cake pop, letting the excess drip off while slowly rotating the stick. Add sprinkles right away while the chocolate is wet.
Stand each pop upright in a styrofoam block, a box with holes, or a cup of rice. Let dry at least 15 minutes, then refrigerate until ready to serve.
