Line the bottom of a 10-inch springform pan with parchment paper and attach the sides around it.

Melt your white chocolate and set aside to cool slightly.

Slice donuts in half horizontally and place them cake side down on to form the base of the Charlotte.

Hull core the strawberries and slice in half from top to bottom. Alternate a whole donut and a strawberry slice, with the cut side in, around the perimeter of the pan.

Beat cream cheese in large bowl with electric mixer on medium speed until well blended. Add white chocolate and strawberry marshmallow fluff; beat until well blended. Gently stir in 2 cups of the whipped topping. Taste test to see if the strawberry extract is needed. Add in food coloring if desired for a brighter pink color.

Transfer the marshmallow mousse to the prepared springform pan and top with the remaining 1/2 cup whipped topping. Refrigerate several hours or until chilled.