Bake according to the box mix directions, for 20 -25 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Cool the cake in the pan for 15 minutes, then remove from the pan to cool to room temperature.
Once the red velvet cake has cooled completely to room temperature, trim the edges of the cake. Discard the edges or set aside to crumble on top of the cake pops. Crumble the remaining cake into a large mixing bowl.
Scoop about ¼ - ½ cup of cream cheese frosting into the bowl. Mix until the cake and frosting easily holds together in a ball. Avoid the temptation to add more frosting than is needed for the cake to hold a ball shape.
Cover the bowl and transfer to the fridge to chill for 30 - 60 minutes or until completely chilled. Scoop the red velvet into balls. Place on a small lined baking sheet or large plate. Chill for another 30 minutes.
Heat the white chocolate wafers in 30 second increments until fully melted. Dip ¼ inch of the cake pop sticks into the melted white chocolate. Insert the chocolate covered part of the stick into the chilled red cake pop ball.