Line 9-inch square pan with foil, with ends of foil extending over 2 of the sides. Spray foil and sides of pan with cooking spray. Set aside.

Combine sugar, butter and half and half in a saucepan, I used Swiss Diamond saucepan, over medium heat until mixture comes to a full boil. Once it comes to a full boil, cook 4 minutes, stirring constantly. Remove from heat and add white chocolate chips and marshmallow creme. Stir until smooth and well mixed.

Remove 1/4 of the mixture to a small bowl. Remove another 1/4 of the mixture to another small bowl. Add one or two drops of purple and pink food coloring to each small bowl. Stir both bowls until well mixed. Leave mixture in saucepan white.

Pour the plain mixture into prepared pan. Add each of the colored mixtures in random drops over the surface. It's fine to leave areas of white showing. If any of batters start to thicken, stir vigorously until smooth again.

Using the thin edge of a knife, run it back and forth a few times though fudge creating a swirled pattern. Once you get a pretty swirly pattern, stop. If you swirl too much the whole mixture will run together into one overall color. It's OK to have a layered look.

Quickly sprinkle the top with sprinkles and gently press into the fudge.

Cool completely and then cut into squares. Do not refrigerate, just cool for a few hours at room temperature. Use the foil handles to lift fudge from pan before cutting it into squares and serving.