In a mixing bowl, combine all-purpose flour, whole milk, eggs, red gel food coloring, powdered sugar, vanilla extract, and a pinch of salt. Whisk until smooth, then let rest for 30 minutes.

Heat a non-stick skillet over medium heat and lightly grease it. Pour 1/4 cup of batter into the skillet, swirling to create an even layer. Cook for 1 minute, flip and cook for another 30 seconds. Repeat until all batter is used.

Once cooked, transfer crepes to a plate with parchment paper between each to prevent sticking. Allow to cool completely.

In a chilled mixing bowl, beat cold heavy cream on medium speed until soft peaks form. Gradually add powdered sugar and vanilla extract until stiff peaks form.

Fold each cooled crepe into a triangle, pipe whipped cream along the base for a brim, and add a small rosette at the tip to create the hat.

Serve immediately for optimal freshness.