In the chilled bowl of a stand mixer fitted with the whisk attachment, beat the heavy cream until soft peaks form. Add the powdered sugar, and continue whipping until stiff peaks form. Transfer whipped cream to another bowl, and replace whisk attachment with paddle attachment. To the mixing bowl, add the cream cheese, and beat until smooth. Add the Rainbow Chip frosting, beating until combined. Fold in the whipped cream. Refrigerate filling until ready to serve.

Place white chocolate in a medium microwave-safe bowl. Pour heavy cream into a glass measuring cup and heat in the microwave until it begins to boil. Immediately pour hot cream over chocolate, cover bowl with plastic wrap, and let sit for 3 minutes. Remove plastic wrap and stir. If mixture is still lumpy, place bowl in the microwave and heat in 15-second increments until ganache is completely smooth. Stir in food coloring; set aside until read to serve.

In a large bowl, whisk together 1 and 1/2 cup flour, cake mix, sugar, baking powder and salt. In a separate bowl, lightly whisk the eggs, milk, vanilla and almond extract. Stir in the melted butter. Fold the wet mixture into the dry ingredients until just combined, avoiding over-mixing. In a separate small bowl, combine the sprinkles and 1 tablespoon flour.

Heat a large nonstick skillet over medium heat with some vegetable oil. Pour sprinkles into the pancake batter, stirring ONLY a few rotations, to prevent sprinkles from bleeding into the batter.

Once hot, pour 1/4 cup of batter onto the skillet. Cook pancake until little bubbles begin to form on the surface. Flip and cook the other side until golden brown, about 1-2 minutes. Repeat with the remaining pancake batter.

Serve pancakes warm, with Rainbow Chip cheesecake mousse and white chocolate ganache.