Line a large baking sheet with parchment paper. Set aside.

Add the chopped white chocolate to a microwave-safe bowl. Microwave in 30 second increments at 50% power, stirring well after each increment, until the chocolate is completely melted and smooth.

Divide the white chocolate between four small bowls (about 1 ounce; 28 grams per bowl). Add a small amount of food coloring to each bowl and stir each one until all of the food coloring is fully combined.

Spread each bowl of colored white chocolate into a separate rectangle onto the prepared baking sheet, using the back of a spoon or a rubber spatula to help spread it out into a thin layer.

Place the baking sheet in the freezer for 10 to 15 minutes while you prepare the frosting.

In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the cream cheese until smooth. Add the butter and mix for about 30 seconds to 1 minute until well combined and smooth.

Add the powdered sugar, one cup at a time, making sure to mix in each addition until fully combined.

Add the heavy cream, vanilla, and salt and mix until fully combined, stopping to scrape down the sides of the bowl as needed.

Remove the baking sheet with the colored white chocolate from the freezer. Chop each rectangle into small pieces (the smaller you chop them the easier it will be to pipe!).

Add all of the chopped pieces of colored white chocolate to the bowl of frosting and gently fold it in.

Pipe or frost on cooled cupcakes, cakes, or other desserts.