Preheat the oven to 350 degrees and spray a bundt cake pan with cooking spray to ensure a clean release of the cake. Set aside.

Using a hand mixer, beat together the cake mix, egg whites, milk, peppermint extract and unsalted butter until combined and smooth

Scoop 1 ½ C of the cake batter into a small bowl and mix in a few drops of red food dye into it.

Pour half of the white batter into the bundt cake pan and drop dollops of the red cake batter into the white and swirl with a knife

Pour the remaining white batter onto the top of the swirled layer and repeat by dropping dollops of the remaining red batter onto the white and swirl again.

Bake in the oven for 30-45 minutes or until a toothpick comes out clean.

Allow to cool completely before moving to a wire rack and prior to frosting.

Once your cake is cooled, prepare the peppermint frosting by using a hand mixer to beat together the cream cheese, butter, powdered sugar, peppermint extract and the heavy whipping cream until combined and smooth.

If the frosting is thick, beat in a few more tbsp of heavy whipping cream until your frosting is smooth and thin.

Pour the frosting over the entire bundt cake and sprinkle crushed peppermint candy on top.

Allow the frosting to firm up before serving!