You can make these sweet treats for any occasion by using multi-coloured or festive-themed sprinkles.
Add 1/2 tsp. peppermint extract to the cooked sugar mixture along with the vanilla; pour into prepared pan, then top with a few drops red food colouring. Swirl gently with knife. Let stand at room temperature until firm.
Instead of cutting the unmolded large marshmallow piece into cubes, you can instead use cookie cutters to cut the marshmallow into desired shapes.
Instead of drizzling the cut marshmallows with the melted chocolate, dip them into the melted chocolate, then sprinkles. Refrigerate until chocolate is firm.
The decorated cut marshmallows can be stored in airtight container at room temperature up to 1 week before serving.