Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the treats out later. Lightly grease the parchment paper with butter or non-stick spray.

In a large non-stick saucepan, melt the butter over low heat. Once melted, add the mini marshmallows and stir continuously until completely melted and smooth. Remove from heat.

Stir in the pink lemonade drink mix powder and the red or pink gel food coloring (if using). Mix well until the color is evenly distributed and the mixture is vibrant.

Pour the Rice Krispies cereal into the marshmallow mixture. Using a rubber spatula, gently fold the cereal into the marshmallow mixture until it is evenly coated. Work quickly as the mixture will start to set.

Transfer the coated cereal into the prepared baking pan. Using a buttered spatula or your lightly buttered hands, gently press the mixture evenly into the pan. Do not press too firmly, as this can make the treats hard.

Let the treats cool completely at room temperature for at least 30-60 minutes, or refrigerate for 20-30 minutes, until firm.

Once firm, lift the treats out of the pan using the parchment paper overhang. Place on a cutting board and cut into 16 squares (or desired size).

If adding a drizzle, melt the white candy melts or white chocolate chips according to package directions (microwave in 30-second intervals, stirring in between). If desired, add 1-2 drops of pink food coloring to the melted chocolate and stir well.

Drizzle the melted pink or white chocolate over the cooled Rice Krispie Treats. Let the drizzle set completely before serving.