Preheat your oven to 350°F (175°C) and prepare a 9x13 inch baking pan by greasing it.

In a large mixing bowl, combine the white cake mix, eggs, water, and vegetable oil. Mix until well combined.

Divide the batter into two bowls. Leave one bowl as is for the white layer, and add red food coloring to the other bowl until you achieve your desired shade of red.

Pour the white batter into the prepared pan and then pour the red batter on top. Use a knife to swirl the two colors together slightly.

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.

Once cooled, crumble the cake into a large bowl. Add the vanilla frosting and mix until well combined.

Using your hands, form the cake mixture into small balls, about 1 inch in diameter. Place them on a baking sheet lined with parchment paper.

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

Melt the white chocolate or candy melts in a microwave-safe bowl, stirring every 30 seconds until smooth.

Dip each cake pop into the melted chocolate, making sure to coat it completely, then allow the excess to drip off.

While the chocolate is still wet, sprinkle the red, white, and blue sprinkles on top.

Place the finished cake pops upright in a foam block or a cup to allow the chocolate to set completely.