Combine the Sunbutter, cream cheese, honey, and vanilla in the bowl of an electric mixer, preferably fitted with a paddle attachment. Beat until smooth.
Line a baking dish with parchment paper. Using a 1-tablespoon ice cream scoop, scoop and drop balls of the mixture onto the prepared baking sheet. Press a lollipop stick into the top of each ball. Freeze for at least 2 hours.
Combine the chocolate chips and shortening in a microwave-proof bowl and cook at full power for about 2 minutes, stirring every 30 seconds, until the chocolate chips are mostly melted. Stir until smooth and glossy. Dip the Sunbutter pops into the chocolate, making sure the chocolate goes all the way over the cheesecake mixture. Roll in the sprinkles and refrigerate until ready to serve. Can be made 2 days ahead.