Bake the crusts according to the package directions *mine had a shorter bake time, so be sure to keep an eye on them.
Beat the first 3 ingredients until smooth. Fold in the whipped topping and add in a little pink food coloring if you’d like a brighter shade.
Using a small heart-shaped cookie cutter, cut small hearts out of sliced strawberries.
Pipe the filling into each crust and top with whipped cream and a strawberry heart.
Optional- if you’d like to sweeten the strawberries, sprinkle them with a little bit of sugar and let them sit a bit. You can also spread a thin layer of strawberry jam or preserves on the crust before adding the filling.