Once cool, crumble the prepared cake in a large bowl. Add cream cheese. With your hands, knead together the crumbled cake and cream cheese until well-blended. (I promise mixing with your hands is much easier than any other method!) Using your hands, roll the cake mixture into 1-1.5″ balls. Place cake balls on a cookie sheet lined with parchment/wax paper. Cool these in the freezer for 30 minutes.
Put a cake pop stick in each cake ball. Dip in melted candy melts, covering the whole cake pop. Hold coated cake balls over the mixture and gently shake off any excess coating. Place cake pop sticks in floral foam or styrofoam to dry and sprinkle with reserved cake crumbs or sprinkles. Place coated cake balls on a parchment/wax-lined cookie sheet to set for 5-10 minutes.