Preheat your oven to 350°F (175°C) and grease a cake pan. Prepare the red velvet cake batter according to your favorite recipe or box mix, ensuring all ingredients are well combined. Pour the batter into the prepared pan and bake for 25-30 minutes, until a toothpick inserted in the center comes out clean. Let the cake cool completely before crumbling.

Once your red velvet cake has cooled, crumble it into a large mixing bowl. Add cream cheese frosting gradually, mixing with your hands until it holds together but isn't overly sticky. Roll the mixture into 1-inch balls and place them on a baking sheet lined with parchment paper. Refrigerate for at least 30 minutes to firm up.

While your cake pop balls are chilling, melt white chocolate in a microwave-safe bowl. Heat in short bursts of 15-20 seconds, stirring in between until completely smooth.

Remove the chilled cake pop balls from the refrigerator. Dip the end of each stick into the melted white chocolate and then insert it halfway into a cake pop. Dip each cake pop into the melted chocolate, allowing excess to drip off. Before the coating sets, add candy eyes or sprinkle toppings.

Carefully place the dipped cake pops upright in a Styrofoam block or a cake pop stand to allow the coating to harden completely. This should take about 20-30 minutes at room temperature.

Once your Bloody Red Velvet Cake Pops are set and beautifully decorated, arrange them on a festive platter or in treat bags for party favors. Serve them at your next gathering.