In a large saucepan, set over medium-low heat, add your butter and let it melt completely, about 2-3 minutes.

Once the butter is fully melted, gradually stir in the mini marshmallows and mix constantly until smooth, about 4-5 minutes.

Tear the pink cotton candy into small pieces and add it to the melted marshmallow mixture. Stir until dissolved, about 1-2 minutes.

Add the Strawberry Rice Krispies to the mixture and gently fold until evenly coated, about 2-3 minutes.

Line a 9 x 13-inch pan with parchment paper, ensuring it's smooth against the bottom and sides.

Carefully spoon the mixture into the prepared pan, pressing down firmly and evenly without squishing.

Before the mixture sets, sprinkle the pink, red, and white sprinkles over the top and press gently.

Allow the mixture to cool completely for about 30 minutes, then lift out using the parchment overhang and slice into bars.