Preheat oven to 325°F. Generously grease 2, 8”-round cake pans with butter, then dust with flour, tapping out any excess. Set aside.

Whisk egg whites, 1 cup water, oil, and peppermint extract in a large bowl. Add cake mix and stir until combined.

Transfer half of batter into a separate bowl. Add food coloring, a drop at a time, mixing until desired pink color is achieved. Transfer pink batter to one prepared cake pan and white batter to the other. Bake cakes for 26 to 28 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.

Cool cakes completely on a wire rack. Wrap each cake in plastic and freeze for at least 30minutes. When chilled, use a serrated knife to divide each cake into two layers.

Using a hand mixer or stand mixer, beat frosting until light and fluffy. Stack cake layers,frosting in between each layer, alternating between white and pink. Decorate with crushed candy.