In a large mixing bowl, combine 8 ounces of softened cream cheese, 1 cup of powdered sugar, 1 teaspoon of vanilla extract, and ½ cup of sour cream. Blend with a hand mixer on medium speed for about 2-3 minutes until smooth.

In a separate bowl, mix 1 cup of graham cracker crumbs with 4 tablespoons of melted unsalted butter until the mixture resembles wet sand.

Using a cookie scoop, take about 1 tablespoon of the cheesecake filling and roll it into a ball. Place on a parchment-lined baking sheet.

Insert a popsicle stick into the center of each cheesecake ball. Transfer the baking sheet to the freezer and freeze for at least 2 hours.

In a microwave-safe bowl, combine 1 cup of white chocolate chips and 1 tablespoon of coconut oil. Microwave in 30-second intervals until melted and smooth.

Dip each cheesecake pop into the melted chocolate, allowing excess to drip back and immediately sprinkle with red and blue sprinkles.

Return the coated cheesecake pops to the parchment-lined baking sheet and place back in the freezer for an additional 30 minutes.

Once set, remove from the freezer and serve chilled.