In a large bowl, add the Greek-style yogurt and the whipped cream. Using a rubber spatula, fold the mixture together until combined. Refrigerate while preparing the rest of the parfaits.

Melt the vanilla almond bark according to package directions, or until smooth and melted. Dip the strawberries, one at a time, into the almond bark mixture and place them on a parchment-lined baking sheet. Working quickly, adhere two eyes using the eyeball sprinkles and a round chocolate chip mouth. Repeat with remaining strawberries. Allow the strawberries to set, about 5 minutes.

To assemble, fill a parfait glass with 1 cup of the Greek-style yogurt mixture. Top with ½ cup of crushed cookies. Sprinkle with bone sprinkles, if using, and garnish with one or two strawberry ghosts. Serve immediately, or store leftover fluff covered in the fridge. Would also make an excellent fruit dip!