Place the softened cream cheese and butter in a mixing bowl. Beat them together on medium speed for 2 to 3 minutes, scraping the bowl once, until completely smooth and creamy.

Add the sifted powdered sugar one-half cup at a time, mixing on low speed after each addition to prevent a cloud of sugar. Add the vanilla and salt, then beat on medium speed until the icing looks pale and fluffy.

Add one tablespoon of milk or cream and mix until incorporated. Add the second tablespoon only if needed, stopping when the icing is thick enough to cling to a cake pop without sliding off.

Dip each chilled cake pop into the icing, turning gently to coat it. Let excess icing drip back into the bowl, then place the cake pop upright in a stand or stick-side-up on parchment.

Add sprinkles while the icing is still tacky. Chill the finished cake pops for 20 to 30 minutes, or until the icing feels set and the cake pops are firm enough to serve.