Line an 8x8 or 9x9 baking dish with parchment paper or lightly coat it with nonstick spray. Set aside.
In a large pot, melt butter over medium-low heat, stirring occasionally so it doesn’t brown.
Add the mini marshmallows to the pot and continue stirring until they melt completely.
Once melted, remove the pot from heat and add a few drops of red or pink gel food coloring. Stir until the color is fully mixed in and you reach your desired pink shade.
Pour in the cereal and gently fold everything together until fully coated. If you want extra marshmallows, fold them in now.
Transfer the mixture into the prepared pan. Lightly spray your hands with cooking spray or use a piece of parchment paper to gently press and flatten the mixture evenly without compacting it too firmly—this keeps them soft.
Allow the treats to cool for at least 30 minutes so they firm up enough for cutting.
Lift the slab from the pan and place it on a cutting board. Use a heart-shaped cookie cutter to cut out as many hearts as possible.Optional: Gently press festive sprinkles onto the surface while they are still slightly tacky.
Enjoy immediately, or store in an airtight container at room temperature for up to 3 days.
