Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large bowl, combine the cake mix, eggs, and vegetable oil. Stir until a soft dough forms. Add a few drops of food coloring if desired for a brighter pink color.

Roll tablespoon-sized portions of dough into balls and place them on the prepared baking sheet, spacing them about 2 inches apart. Slightly flatten each ball with the back of a spoon.

Bake for 8-10 minutes, or until the edges are set and the tops are slightly cracked. Do not overbake.

Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

In a mixing bowl, beat the softened butter until light and fluffy. Gradually add powdered sugar and vanilla extract, mixing until smooth.

Add heavy cream, one tablespoon at a time, until the filling is spreadable but not runny.

Spread a layer of cream filling on the flat side of one cookie. Press another cookie on top to create a sandwich. Repeat with remaining cookies and filling.