Prepare and cool Rice Cereal Treats according to recipe directions. Do not cut into squares.

Line a baking sheet with parchment paper; set aside. Cut cereal treats into 6 hearts using a 4-in.-wide heart-shape cookie cutter; set aside.

Microwave white chocolate melting wafers and shortening in a medium microwave-safe bowl on HIGH at 15-second intervals or until melted, stirring each time.

Transfer ¾ cup melted chocolate mixture to a small deep bowl; stir in pink food coloring until evenly tinted. Place sprinkles in another small deep bowl.

Dip one-half of each heart-shape cereal treat into pink-tinted chocolate; shake off excess. Immediately dip the coated portion of cereal treats into sprinkles. Place coated hearts on prepared baking sheet.

Microwave remaining melted white chocolate mixture in the medium bowl for 10 to 15 seconds or until warm and drizzling consistency; stir until smooth. Drizzle white coating over coated cereal treats. Let stand until chocolate is set. Store in an airtight container at room temperature up to 5 days.