Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.

1. In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
2. Beat in the egg and vanilla extract. Add the red food coloring and mix until the dough is a vibrant pink color.
3. In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
4. For thicker cookies, chill the dough for about 30 minutes to prevent spreading.
5. Scoop about 1 ½ tablespoons of dough and roll it into a ball. Place the dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Flatten slightly to ensure even baking.
6. Bake for 8-10 minutes, or until the edges are slightly golden and the centers are set. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
7. For the cream cheese frosting, beat together the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, 1 cup at a time, and beat until light and fluffy. Stir in the vanilla extract and heavy cream to reach the desired consistency.
8. Once the cookies have cooled, frost them with the cream cheese frosting using a butter knife or piping bag.
9. Garnish with pink sprinkles or additional red food coloring for extra festive flair. Serve and enjoy!