Preheat the oven to 350°F. Line baking sheets with parchment paper and set aside.

In a large bowl, stir together the flour, baking powder, and salt.

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar for about 3 minutes until light and fluffy.

Add the egg whites in three additions, mixing fully between each. Mix in the cake batter extract and vanilla extract.

Add the flour mixture in three batches, mixing well after each and scraping down the sides of the bowl as needed.

Stir in the sprinkles until evenly distributed.

Gently flatten each dough ball into a large flat circle.

Bake for 13 to 15 minutes, or until the cookies are lightly golden and the centers look dry.

Let cookies cool completely on the baking sheets.

To make the frosting, beat the butter and cream cheese in a stand mixer until smooth and combined.

Gradually add the powdered sugar, mixing well and scraping down the sides as needed.

Add the heavy cream and vanilla, then beat on medium-high speed for 3 minutes until light and fluffy.

Add pink food coloring until the desired color is reached.