Place the vanilla cake crumbs in a mixing bowl and add the cream cheese frosting. Stir until the mixture holds together when pressed.

Scoop the mixture and roll it into 8 smooth balls about the size of a golf ball. Place the balls on a baking sheet.

Push one cake pop stick into the center of each ball. Chill the balls in the refrigerator for 20 minutes.

Melt the white chocolate chips in a microwave-safe bowl in 30-second bursts, stirring between each burst until smooth.

Dip each chilled cake pop into the melted white chocolate, letting excess drip off. Return the pops to the baking sheet.

Press one candy eyeball into the center of each pop while the coating is still wet. Use the red decorating gel to draw short lines around the eye for veins. Let the coating set at room temperature.