Combine strawberries, sugar and vanilla in a large bowl. Mash berries with a fork until sugar has dissolved. Mix in yogurt.
Divide mixture among 6 4-ounce ice-pop molds. Top with lids. Insert a craft stick into each mold. Freeze for 6 hours or until frozen.
Place sprinkles on a small plate. In a tall microwave-safe glass, microwave chocolate and coconut oil on high until just melted, about 1 minute. Stir until smooth. Allow to cool to room temperature. Remove pops from molds and dip ends in melted chocolate, letting excess drip off, then quickly roll in sprinkles. Serve immediately.