Mix the red velvet cake crumbs with the cream cheese frosting in a bowl until the mixture holds together when pressed.

Scoop the mixture into four equal portions and roll each into a smooth ball.

Insert one lollipop stick into the center of each ball and place the pops on a baking sheet lined with parchment paper.

Melt the white chocolate chips in a microwave-safe bowl, stirring every 30 seconds until smooth.

Dip each cake pop into the melted white chocolate to coat it fully and let the excess drip off.

Place the coated pops back on the baking sheet and add one candy eye to the center of each while the coating is still wet.

Use a toothpick dipped in red gel food coloring to draw small veins around the candy eye on each pop.

Let the pops set at room temperature until the coating hardens.