In a mixing bowl, combine softened cream cheese, powdered sugar, vanilla extract, and sour cream. Beat the mixture using an electric mixer on medium speed for about 2-3 minutes until smooth and creamy.

In a separate bowl, mix graham cracker crumbs with melted unsalted butter until fully coated and resembles wet sand.

Using a tablespoon, scoop the cheesecake mixture and roll it into balls, roughly an inch in diameter. Place these balls onto a parchment-lined baking sheet.

Carefully insert a popsicle stick into the center of each cheesecake ball and place the baking sheet in the freezer for at least 2 hours.

In a microwave-safe bowl, combine white chocolate chips and coconut oil. Microwave in 30-second intervals, stirring until fully melted and smooth.

Once the cheesecake pops are firm, remove them from the freezer and dip each pop into the melted white chocolate.

While the chocolate coating is still wet, sprinkle red and blue sprinkles generously over each cheesecake pop.

Return the decorated Patriotic Cheesecake Pops to the freezer for an additional 30 minutes to set properly.

After the pops have set, take them out of the freezer and serve chilled.