In a large bowl, combine the vanilla cake crumbs and cream cheese frosting. Mix until well combined and the mixture holds together when pressed.

Using your hands, form the cake mixture into small rectangles, about 2 inches long and 1 inch wide. Insert a popsicle stick into each rectangle and place them on a baking sheet lined with parchment paper. Freeze for at least 1 hour until firm.

In a microwave-safe bowl, melt the white chocolate chips and coconut oil together in 30-second intervals, stirring in between until smooth.

Dip each frozen cakesicle into the melted white chocolate, ensuring it is fully coated. Allow any excess chocolate to drip off, then place the cakesicle back on the parchment-lined baking sheet.

Before the chocolate sets, sprinkle red and blue sprinkles on top of each cakesicle for a festive touch. Let the chocolate harden at room temperature or refrigerate for about 15 minutes.

Once the chocolate is set, serve immediately or store in an airtight container in the refrigerator for up to 5 days.