Prepare the Cake:

Preheat the oven to 350°F (175°C).

Grease a 9×13-inch baking pan.

In a large bowl, combine the white cake mix, eggs, water, and vegetable oil.

Mix according to the package instructions until the batter is smooth.

Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool for about 15 minutes.

Prepare the Cranberry Filling:

In a saucepan over medium heat, combine the cranberry sauce, water, and granulated sugar.

Stir until the mixture is smooth and the sugar has dissolved.

Bring to a gentle boil, then remove from heat and let it cool slightly.

Assemble the Poke Cake:

Using the handle of a wooden spoon or a straw, poke holes across the surface of the cooled cake, spacing them about 1 inch apart.

Pour the warm cranberry mixture over the cake, allowing it to seep into the holes.

Let the cake cool completely, then refrigerate for at least 2 hours to allow the flavors to meld.

Add the Whipped Topping:

In a bowl, mix the whipped topping with the vanilla extract until well combined.

Spread the whipped topping evenly over the chilled cake.

Garnish and Serve:

If desired, sprinkle red and green sprinkles over the top for a festive touch.

Slice and serve chilled.