Line a baking sheet with parchment or wax paper.
Wash strawberries and pat them dry with a paper towel to make sure no liquid remains, and they are completely dry. (note the strawberries must be dry for the chocolate to be able to stick.)
Melt candy in small deep bowls in the microwave in 30-second increments, stirring between each time, until fully melted.
For the Sprinkle Berries:
Dip 4 strawberries in the melted white chocolate, holding the strawberries by their leaves so the leaves do not get into the chocolate.
As you are removing it from the chocolate, twirl it so the excess falls off, then put them on the parchment paper.
Quickly sprinkle as soon as you have finished dipping them, or sprinkles will not stick if you let the chocolate dry.
Repeat the dipping process with the remaining 16 strawberries, but do not top with sprinkles.
As these 6 strawberries are setting, melt the red candy melts according to package directions.
Dip three of the strawberries into the red candy melts 2/3 of the way up, leaving white at the top.
For the Drizzled Berries:
Set the remaining three strawberries in a line on the parchment paper.
Dip a spoon into the red candy melts and make sure there is a small pool in the spoon.
Quickly move the spoon back and forth over the 3 strawberries, drizzling them with the red candy, then keep the strawberries in the line to add the blue.
While these strawberries are setting, melt the blue candy melts according to package directions.
Dip the three strawberries with red and white stripes into the blue candy melts 1/3 of the way up the strawberries, leaving white and red at the top.
Repeat using the blue candy melts, then after they have set, pick them up and break off the lines of candy melt that go past the strawberries.
These should be set fairly quickly because the candy melts set well.
Remove them from the parchment paper when the coating is hard and place them on a platter to serve. Enjoy!