Preheat the oven to 350°F (175°C) and line a small baking dish with parchment paper.

In a mixing bowl, combine the vanilla cake mix, water, egg, and melted butter, and mix until smooth.

Pour the batter into the prepared baking dish and bake for 15-20 minutes or until a toothpick inserted into the center comes out clean.

Allow the cake to cool completely in the baking dish, then crumble it into a large bowl.

Add the red frosting to the crumbled cake and mix until well combined.

Form the cake mixture into six equal-sized balls and place them on a baking sheet lined with parchment paper.

Insert a lollipop stick into each cake ball and freeze for at least 30 minutes to firm up.

Melt the white candy melts in a microwave-safe bowl, adding vegetable oil to achieve a smooth consistency.

Dip each cake pop into the melted white candy, allowing the excess to drip off.

Immediately sprinkle red and blue sprinkles on the wet candy coating and place the cake pops upright in a styrofoam block or a cup.

Let the cake pops set at room temperature for about 30 minutes before serving.