Prepare and bake the cake mix according to the boxed directions.

Immediately after taking the cake out of the oven, pour the hot baked cake into the bowl of a stand mixer. (Do not over cook the cake! If you do, it will have a harder time coming together as a cake pop).

Add in the powdered sugar and vanilla extract and, using the paddle attachment, mix on low speed until a dough that can be pressed together into a ball forms.

Portion out the dough and press into a ball with your hands. Alternatively, you can use a cake pop press. Then flatten the balls slightly so they are shaped similar to a hockey puck.

Place the cake pucks on a cookie sheet and put into the freezer to chill.

While the cake is in the freezer, melt the red color melts according to the directions on the package.

Once the chocolate coating is melted, remove the cake balls from the freezer.

Return to the fridge or freezer for a few minutes to help speed up the process of the stick and chocolate setting.

Pour the remaining melted red color melts into a tall, skinny jar or glass.

Dip the cake pops one by one in the chocolate and gently shake the cake pop to remove any excess melted chocolate. Tip right side up and add sprinkles.

Allow the chocolate to set while the cake pop is right side up, you can poke holes into a cardboard box or foam block to help them stand up straight to dry.

For the hearts, use a tiny heart cookie cutter and cut the white color melt disks into the heart shape.

Melt the extra white color melts and pipe a tiny bit onto the back of each heart and set it on the center of each cake pop.

Serve as is or package up individually in bags with ribbon if desired.

Enjoy! Store at room temp for up to 3 days.