Preheat oven to 350 degrees F.  Line two baking sheets with parchment paper or Silpat liners.  Set aside.

In a large bowl, whisk together cake mix and baking powder.  In a smaller bowl, whisk together eggs, oil, and vanilla.  Pour into the cake mix and stir vigorously to combine ingredients into a smooth dough.  Fold in sprinkles gently to avoid dyeing dough.

Use a #50 ice cream scoop (3 tbsp.) or large spoon to portion dough onto lined baking sheets, spacing about 2 inches apart.  Bake for about 9-10 minutes or until lightly browned.  Remove from oven and let cool for about 5 minutes on baking sheet before transferring to a wire rack to cool completely.  Store in an airtight container for up to 7 days.  Baked, cooled cookies can also be frozen for up to 3 months in a freezer-safe container.