Place the white chocolate chips in a microwave-safe bowl. Heat in 20-second intervals, stirring between each, until fully melted and smooth.

In a large bowl, combine the crispy rice cereal, mini marshmallows, and rainbow sprinkles. Pour the melted white chocolate over the mixture and gently fold until everything is evenly coated.

Using a spoon or small scoop, drop bite-sized clusters of the mixture onto a parchment-lined baking sheet. Shape them slightly to make them look neat, but keep the clusters rustic for texture.

Divide any leftover melted white chocolate into small bowls and color each with a different gel food coloring. Drizzle the colored chocolate over the clusters using a spoon or piping bag.

Melt the dark or milk chocolate chips and drizzle over the clusters for contrast.

Sprinkle extra rainbow sprinkles on top of the clusters while the chocolate is still wet.

Allow the clusters to set at room temperature or place them in the refrigerator for 15-20 minutes until firm.

Transfer the clusters to a serving platter or store them in an airtight container for up to 1 week.