You are steeping. Mashing, whether partial or "whole", would incorporate base malt. That is malt with starch and enzyme content where the mashing process allows the enzymes to convert the malt's starches into fermentable sugars. The malt you steeped are crystal malts which have already had their starches converted to sugars during processing. Steeping soaks color, flavor and sugar out of the crystal malts but there is no enzyme content or starch conversion taking place.