LOL. What would your mom think if she knew you were melting down her gift?
If you want to make the chocolate covered strawberries, you'll have to temper the chocolate first. This is an irritating process, and you'll need some extra equipment to do it properly. If I were you, I'd just eat the bunny.
But if you're dead set on making the strawberries, first melt the white chocolate in a double boiler until it reaches at least 110 degrees F (you'll really want to use a good quality chocolate thermometer, but in a pinch, you can use a digital instant read instead).
Gently stir the chocolate until it has cooled to 95 degrees F. At this point, pour out 1/3 to 1/2 of the chocolate onto a marble surface (a metal surface, like the back of a baking sheet will work too) and spread it out with an incing spatula. Scrape it back and forth until it begins to thicken and set. It should have a pudding like consistency. Then mix the chocolate back into the bowl until it is a smooth. Repeat this process until the chocolate reaches 78 to 80 degrees F.
To test the temper, dip a scrap of parchment in the chocolate and fold it over. Within 5 minutes at cool room temperature (65 degrees to 70) it should set. The paper will peel off without taking any chocolate with it, and the chocolate should be clear and smooth, with no blotching or blemish.
At this point, you must warm the chocolate to a pourable consistency, which is about 86 to 88 degrees. Be careful not to heat it beyond 90 degrees, or you'll throw it out of temper and have to start over again. At this point, you can dip your strawberries or use the chocolate for whatever.