Combine the cookie crumbs and melted butter. Press into the bottom of an 8x8 pan that has been lined with parchment paper. Set aside.

In a saucepan, combine the white chocolate chips, butter, and sweetened condensed milk for the vanilla layer. Stir over medium-low heat until melted and creamy.

Stir in the marshmallow cream. Pour over the crust in the prepared pan. Refrigerate for 20 minutes.

In another saucepan, combine the white chocolate chips, butter, and sweetened condensed milk for the strawberry layer. Stir over medium-low heat until melted and creamy.

Stir in the extract and the marshmallow cream. Add a little bit of food coloring and stir until you get the desired color. Gently pour over the vanilla layer.

Refrigerate for 4 hours or until completely set. Cut into 36 small squares. Store at room temperature in a loosely covered container.