Grease a 9x13-inch dish.

Combine sugar, butter, and cream in a medium saucepan over medium heat. Cook to soft-ball stage, 234 degrees F (112 degrees C). Remove from the heat and stir in white chocolate chips and marshmallow creme until smooth. Reserve 1 cup marshmallow mixture.

Add orange extract and yellow and red food coloring to remaining marshmallow mixture in the saucepan. Stir until well combined, then pour into the prepared dish.

Pour reserved marshmallow mixture on top. Using a knife, swirl layers for decorative effect.

Chill in the refrigerator until firm, about 2 hours. Cut into squares.