In a medium saucepan, combine frozen cranberries, sugar, and freshly squeezed orange juice over medium heat. Stir until boiling, about 8–10 minutes. Mix cornstarch slurry if thickening is needed, then remove from heat and cool completely.

Preheat the oven as per cake mix instructions. Use egg whites to prepare the cake batter, fold in sprinkles, pour into greased baking dish, and bake until a toothpick comes out clean, about 25–30 minutes.

Once cooled slightly, poke holes in the cake with a wooden spoon handle about an inch apart. Pour cranberry sauce into holes and spread remaining sauce over the top.

Cover with plastic wrap and refrigerate for at least 4 hours or overnight for optimal flavor infusion.

Beat softened cream cheese until smooth, then add powdered sugar and vanilla extract until fully combined. Fold in whipped cream and frost the chilled cake evenly.

Top with dried cranberries for decoration. Melt white chocolate with coconut oil, drizzle over the cake, and let set before slicing.