1. Place chocolate hearts in freezer 20 minutes to harden. Melt vanilla candy coating in a double boiler over medium-low heat; stir until smooth.
2. Place chocolate hearts in centers of lollipop molds. Hold in place with a fork and pour in just enough melted candy coating to fill. When all molds are full, tap tray on counter to eliminate air pockets. Insert lollipop sticks. Chill in refrigerator at least 20 minutes. Pop lollipops out and repeat process.
3. To decorate, outline each chocolate heart with pink icing; dip, icing-side-down, into sugar crystals.