Lay out graham crackers in a single layer in the bottom of a parchment paper-lined 9×13-inch cookie pan, breaking into smaller pieces if you need to.
Melt white chocolate as directed on package (I microwave for 30 seconds until melted).
Pour chocolate all over the graham crackers, and spread out evenly with a spatula or the back of a spoon.
Melt pink chocolate, and pour into a piping bag or plastic zip top bag. Cut off a small corner, and drizzle/swirl all over the white chocolate.
Top with M&M’s and sprinkles, then refrigerate for 1 hour.
Cut or break apart.