Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) and grease a cake pan.

In a mixing bowl, combine the strawberry cake mix, water, vegetable oil, and eggs. Mix until smooth and fragrant.

Pour the cake batter into the prepared pan and bake according to the package instructions until golden.

Let the cake cool completely on a wire rack.

Crumble the cooled cake into a large bowl until it resembles fine crumbs.

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

Roll the mixture into small balls, about one inch in diameter, and place them on a baking sheet lined with parchment paper.

Freeze the cake balls for about 30 minutes until firm.

Melt the white chocolate chips in a microwave-safe bowl until smooth, stirring occasionally.

Dip each chilled cake ball into the melted chocolate, letting excess drip back into the bowl.

Place the dipped cake balls back on the parchment paper, sprinkling with colorful sprinkles while the chocolate is still wet.

Allow the chocolate to set before serving.