Cut the strawberries, pineapples, and cantaloupe with a heart-shaped cookie cutter.
Thread the fruit onto the skewers, using the blueberries as the end pieces to prevent the fruit from falling off. Place the fruit onto a large serving platter.
To make the pink yogurt dip, combine a half cup of vanilla Greek yogurt and a few drops of pink food coloring. Transfer to a small serving dish and top with sprinkles. Serve with the heart-shaped fruit skewers and enjoy!