Preheat your oven to 350°F and line a baking sheet with parchment paper. This prevents sticking and makes cleanup easier.

In a medium mixing bowl (or the bowl of a stand mixer), combine the cake mix, vegetable oil, and eggs. Beat on medium speed until a thick, smooth dough forms. The dough will be slightly sticky but easy to work with.

Use a cookie scoop or a spoon to portion out even amounts of dough, dropping them onto the prepared baking sheet. Leave about 2 inches of space between each scoop to allow for slight spreading while baking.

Sprinkle a generous amount of Easter sprinkles over each dough ball, then gently press them down with your fingertips. This not only helps the sprinkles stick but also slightly flattens the cookies, ensuring they bake evenly.

Place the baking sheet in the preheated oven and bake for 10 minutes or until the edges are set but the centers still look soft. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

In a small bowl, stir together vanilla frosting and two drops of red food coloring until you achieve a uniform pink shade. For easy decorating, transfer the frosting into a piping bag and snip off the tip.

Flip half of the cooled cookies upside down. Pipe a generous swirl of frosting onto the center of each one. Then, gently press another cookie on top, sandwiching the frosting between the two. Be careful not to press too hard to keep the filling from spilling out the sides.