Bake the red velvet cake according to the package directions in a 9 by 13 inch pan, then let it cool completely, about 1 hour.

Crumble the cooled cake into fine crumbs in a large bowl using your hands or a fork.

Add the cream cheese frosting to the crumbs and mix until the mixture holds together when pressed, like firm clay, without being wet.

Roll the mixture into 20 balls, about 1 1/2 inches each, and place them on a parchment lined tray.

Freeze the cake balls for 20 minutes, until firm to the touch but not rock hard.

Melt the candy wafers in a microwave safe bowl in 30 second bursts, stirring between each, until smooth and thin enough to coat the back of a spoon.

Dip the tip of each lollipop stick about an inch into the melted candy, then insert it halfway into a chilled cake ball, and let these sit for 5 minutes so the anchor sets.

Dip each cake pop fully into the melted candy, turning to coat evenly, then tap the stick gently against the bowl's edge to shake off excess coating.

Scatter sprinkles over the wet coating immediately, before it has a chance to set.

Stand the pops upright in a block of styrofoam or a tall glass filled with sugar, and let them set at room temperature for 20 minutes, until the coating is firm and dull rather than glossy.

Arrange the set pops fanned out in a vase or tall jar for serving.