After you prepare the cake using the instructions on the box, let it cool completely.
Line two baking sheets with parchment paper.
Crumble the cake into a large mixing bowl. Stir in the cream cheese frosting until the mixture is well combined.
Using a Medium Cookie Scoop to help portion, roll the mixture into balls using your hands. You should get about 50 or so balls. Put the the tray into the freezer for 15-20 minutes so the balls can set.
Remove the balls from the freezer to the counter.
In a microwave safe bowl, melt about a third of the chocolates according to the directions on the package.
Using a fork, dip the cake balls into the melted chocolate.
Carefully tap the fork against the edge of the bowl and allow the excess chocolate to drip off.
Transfer to a second baking sheet lined with parchment paper, using a toothpick to help slide the cake ball off the fork.
Immediately add sprinkles.
Refrigerate the cake balls 20-30 minutes until the chocolate is hardened.
Store leftovers in an airtight container in the refrigerator for 2-3 days.