For the Pop Tarts
1-Preheat oven to 375°F: Preheat oven to 375°F. Line a baking sheet with parchment paper. Roll out pie crusts on a lightly floured surface to about 1/4-inch thickness.
2-Use heart-shaped cookie cutters (or any other: Use heart-shaped cookie cutters (or any other shape) to cut out heart shapes from the pie crust, and place them on your prepared baking sheet. Feel free to re-roll any scraps. More than 2 times of re-rolling scraps is probably not worth it – the texture will be much different than the first roll!
3-Use an offset spatula or a knife: Use an offset spatula or a knife to spread the strawberry jam onto half of the heart shapes (the remaining halves will be the tops). You’ll want to leave about a 1/4-inch border around the shapes, that way we can egg wash the sides before adding the tops.
4-Beat the egg and water in a: Beat the egg and water in a small bowl until no streaks remain. Use a pastry brush to brush the egg onto the borders of each pie crust with jam. Top with the remaining pie crusts.
5-Use a fork to lightly crimp the: Use a fork to lightly crimp the edges of each pop tart, then use the fork to also poke a few holes in the top of each one. Brush more egg wash over each pop tart.
6-Bake for 15 minutes or until the: Bake for 15 minutes or until the outsides of the pop tarts are golden brown. Cool completely.

For the Vanilla Icing
7-Meanwhile, whisk the powdered sugar, milk, vanilla,: Meanwhile, whisk the powdered sugar, milk, vanilla, and food coloring (if using) until smooth. If the icing is too thick, add more milk, 1 Tbsp at a time, until you reach your desired consistency. If the icing is too thin, add more powdered sugar, 1 Tbsp at a time, until you reach your desired consistency.
8-Spread your desired amount of icing onto: Spread your desired amount of icing onto each pop tart and immediately sprinkle with your sprinkles (if you wait too long the icing may set up and the sprinkles will not stick to the icing!).