In a mixing bowl, beat the softened cream cheese with an electric mixer until smooth.
Add the powdered sugar and vanilla extract, mixing until well combined.
Gently fold in the whipped topping until the mixture is light and fluffy.
Using a small cookie scoop or your hands, form the cheesecake mixture into 1-inch balls and place them on a parchment-lined baking sheet.
Insert a lollipop stick into each ball and freeze for at least 2 hours, or until firm.
While the cheesecake pops are freezing, melt the white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between until smooth.
Once the pops are firm, dip each one into the melted white chocolate, allowing any excess to drip off.
Immediately sprinkle with red and blue sprinkles before the chocolate hardens.
Return the pops to the baking sheet and refrigerate for an additional 30 minutes to set the chocolate.
Serve chilled and enjoy your festive treat!
