Beat together the cream cheese, confectioner’s sugar, and vanilla extract until smooth.

Add milk 1 tablespoon at a time until the desired consistency is reached.

Set aside.

In a large bowl or a bowl of the stand mixer, beat the whipping cream until soft peaks form.

Add the confectioner’s sugar and vanilla and continue beating until stiff peaks form.

Stir in a few drops of food coloring at a time until the desired color is achieved.

Transfer the whipped cream to a piping bag fitted with a large star tip or round tip.

Add the flour, sugar, baking powder, and salt to large measuring cup or mixing bowl and whisk together.

Add the egg, milk, and oil to the dry ingredients and whisk until well combined.

Stir in a few drops of food coloring at a time until desired color is reached.

Heat the griddle and spray it with cooking spray or an oil spritzer.

Scoop or ladle the pancake batter onto the hot griddle and cook the batter for 4-5 minutes or until golden brown. You will know when it is time to flip when the top of the pancakes are full of bubbles.

Flip and cook on other side 2-3 minutes or until golden brown.

Remove from the griddle and keep warm while repeating with the remaining pancake batter.

When all the pancakes are done, assemble them by stacking 2-3 pancakes, then spoon on the glaze over the top, and pipe on the prepared whipped cream.

Decorate with red heart sprinkles.

Serve immediately.

Store leftovers in the refrigerator.