Crumble the cooled cake into a large bowl. Slowly mix in the cream cheese frosting until the mixture resembles a thick cookie dough; you might not need to use all of the frosting.

Roll the mixture into 1-inch balls and place them on a parchment-lined baking sheet. Chill or freeze the balls for about 15 minutes to firm up.

Melt the white chocolate and vegetable oil in a microwave-safe bowl in short bursts (around 30 seconds) stirring frequently until smooth. If the chocolate is too thick for dipping, add a small amount more of oil and mix to combine.

Dip each chilled cake ball into the melted chocolate using a fork or toothpick, tapping off any excess. If desired, immediately add sprinkles before the chocolate hardens.