Preheat the oven to 350 degrees Fahrenheit. Line two cookies sheets with parchment paper and set aside.

Add cake mix, eggs and oil to a medium sized mixing bowl and mix until well combined.

Using a medium cookie scoop drop the cookie dough onto the parchment lined cookies sheets leaving at least 2 inches between scoops.

Place baking sheets in preheated oven at 350 degrees Fahrenheit and bake for 8-10 minutes or until the edges are just starting to turn golden brown.

Remove from oven and allow the cookies to cool on cookie sheets for 5 minutes. Then transfer them to a wire rack to finish cooling.

Add the butter to a medium mixing bowl and beat with hand or stand mixer until light and fluffy.

Then add the powdered sugar, vanilla, salt and 1 Tablespoon of milk to the bowl with butter. Beat until well combined. Add more milk, 1/2 Tablespoon at a time, until the frosting reaches a consistency where it can be easily spread, but still retains it's shape.

When the cookies are cooled, cut the large marshmallows in half diagonally with a sharp kitchen shears or chef's knife. Place the pink sanding sugar into a bowl and dip the freshly cut side of the marshmallow into the pink sugar to create the bunny ears.

Cut each mini marshmallow in half crosswise to create a bunny muzzle.

Frost each completely cooled cookie.

Immediately, while frosting is still wet, place a heart shaped sprinkle in the center of the bottom 1/2 of the cookie. This will create the nose on the cookie.

Then add two of the mini marshmallow halves directly below the heart to create the bunny muzzle.

After that, place two of the large marshmallow halves at the top of each cookie to create the ears.

Then place two black pearl sprinkles between the ears and nose to create the bunny eyes.

Allow frosting to set before serving the cookies.