Preheat your oven to 350°F (175°C).

Grease a 9×13-inch baking pan with cooking spray or line it with parchment paper.

In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt until well combined.

In a large mixing bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer on medium speed for about 3-4 minutes until light and fluffy.

Beat in the eggs, one at a time, then add vanilla extract. Mix until just combined.

Gradually add buttermilk to the mixture, mixing until smooth.

Gently fold in diced fresh peaches using a spatula.

Pour the batter into your prepared baking pan and spread it evenly. Bake in the preheated oven for 25-30 minutes.

Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

In a small bowl, combine diced peaches, granulated sugar, cornstarch, cinnamon, and lemon juice. Mix well and set aside for about 10 minutes.

Once the cake is completely cool, crumble it into a large mixing bowl using clean hands until it resembles fine crumbs.

Stir the prepared peach filling into the crumbled cake until evenly combined.

Using your hands, roll the mixture into 1-inch balls and place them on a baking sheet lined with parchment paper.

Refrigerate the cake balls for at least 30 minutes, or until firm.

In a microwave-safe bowl, melt white chocolate or candy melts in 30-second intervals until fully melted and smooth. Stir in vegetable oil if desired.

Remove the cake balls from the fridge. Dip the end of each lollipop stick into the melted chocolate, then insert it into the center of each cake ball.

Dip each ball into the melted chocolate, fully covering it.

After dipping, roll the cake pops in crushed graham crackers. Place them upright in a styrofoam block or a cake pop stand to set.

If desired, sprinkle with colorful sprinkles while the coating is still wet. Let the chocolate coating harden completely before serving.