Line baking sheet with wax or parchment paper and set aside.
Rinse strawberries and dry completely. Place in refrigerator to chill for 30 minutes.
In a small microwave safe bowl, microwave the semi-sweet chocolate chips for 30 seconds. Stir until completely melted and smooth. Do not overcook. Chocolate won't look melted until you stir it.
Dip strawberries into the melted chocolate, covering completely except for the stem. Place on the lined baking sheet, and add alternate colored chocolate drizzle and sprinkles.
Repeat with the white and pink chocolate melts and remaining strawberries.
Drizzle: Using spoon, drizzle alternate colored chocolate onto chocolate-covered strawberries (ex. dip strawberry in white chocolate, drizzle with pink chocolate, add sprinkles). Decorate the strawberries with semi sweet, white or bright pink chocolate drizzle and sprinkles.
Place the chocolate coated strawberries in the refrigerator for 30 minutes to allow the chocolates to harden.
Store in an airtight container, in a single layer, in the refrigerator up to 3 days until ready to serve.