Candy Cane Angel Food Cupcakes with Cream Cheese Frosting

Preheat the oven to 350°F (175°C). In a large bowl, prepare the angel food cake mix according to package instructions. Add peppermint extract and red food coloring to the cake batter, and mix well. In a separate bowl, beat egg whites and cream of tartar until stiff peaks form. Gradually add granulated sugar to the egg white mixture, beating until sugar is dissolved and the mixture is glossy. Gently fold the egg white mixture into the cake batter. Spoon the batter into cupcake liners, filling each about 3/4 full. Bake for 15-18 minutes, or until cupcakes are golden and a toothpick inserted into the center comes out clean. Remove cupcakes from the oven and let them cool completely. In a mixing bowl, beat cream cheese, unsalted butter, powdered sugar, and vanilla extract until creamy. Frost the cooled cupcakes with the cream cheese frosting. Crush candy canes and sprinkle them over the frosted cupcakes. Serve and enjoy!