Line a plate with parchment paper. Crumble the cake into a large mixing bowl. Add the cream cheese and combine well. Using a small ice cream scoop, scoop out balls and roll between wet hands into balls. Place on the plate and refrigerate for 30 minutes.

Place sprinkles in small plates. Have your Styrofoam ready to place the cake pops in.

Melt the chocolate melting wafers according to the package directions and place in a bowl or narrow glass. Remove balls from the refrigerator. Dip the tip of a lollipop stick or straw into the melted chocolate and insert into a cake ball about halfway. Dip into the chocolate and then into sprinkles. Stick in the Styrofoam block and let sit so the chocolate hardens. Repeat with remaining balls. Can be stored in a cool area in a single layer in an airtight container.