Preheat your oven to 325°F (163°C) and prepare three 9-inch cake pans by greasing them and lining with parchment paper.

In a large mixing bowl, combine the cake mix, vanilla yogurt, water, egg whites, and vegetable oil. Mix on low for 30 seconds, then medium for 2 minutes.

Divide the batter into three bowls and tint each with gel food colors, folding gently to avoid overmixing.

Pour the colored batter evenly into the prepared pans and bake for 35 to 45 minutes or until a toothpick comes out clean.

Cool the cakes in the pans for 30 minutes, then transfer to wire racks to cool completely.

For the frosting, beat cream cheese until smooth, then mix in powdered sugar, marshmallow cream, and vanilla bean paste. Fold in Cool Whip.

Level the cooled cake layers if needed, then layer with frosting in between each cake.

Frost the top and sides of the cake with the remaining frosting.

Sprinkle cake crumbs over the top for decoration.