In the mixing bowl of the stand mixer, place the 4 packages of softened cream cheese, and the cup of heavy cream, and mix until well blended, smooth and creamy. Add the Sugar, Powdered Sugar, and Vanilla, and mix on low until well blended. Remove about 2 1/2 cups of the White Cheesecake to bowl, and place in the refrigerator. Scrape down the sides of the mixing bowl, add the Pink Food Coloring Gel, until you get a bright pink, and turn the mixer to medium high/high and blend until smooth and thick. Add 2 Pop Tarts, crumble up, to the Pink Cheesecake, and sprinkle with confetti, mix Nonpareils, and mix to blend. Remove the pan from the freezer, and pour the Pink cheesecake into the pan, allowing the cheesecake to spill over between the Pop Tarts. Place the pan back in the freezer, for 4 hours. After the 4 hours, remove the pan from the freezer, and pour the White Cheesecake batter (in the refrigerator) on top of the Pink Cheesecake, and place the pan back in the Freezer, overnight for best results.