For the crêpes, mix together all the ingredients, except the food coloring, into a fluffy, smooth batter. Have six smallish bowls ready and divide the batter equally between them.
Now bring the food coloring into play: color all the portions of batter, stirring in the food coloring with an egg whisk.
Now fry one crêpe at a time in a nonstick pan. Use just enough batter to cover the bottom of the pan in a thin layer; in addition, while cooking, put a lid on the pan so the crêpes stay moist.
Now mix the cream cheese, vanilla flavoring and sugar into a smooth cream with an electric whisk. Then fold in the whipped cream.
Now stack the crêpes in colorful layers, with alternating layers of cream.
To decorate, use a piping bag and star-shaped nozzle to create blobs around the crêpe stack. Put a cherry on each one.
