Preheat oven to 350 degrees and line a large cookie sheet with parchment paper

Using a standing mixer or hand mixer, beat the 6 eggs on medium speed until they are light in color and frothy, about 6 minutes

At a slow speed, mix in the cake mix, oil, water, and peppermint extract until combined and smooth.

Spray your cookie sheet with pam baking spray and cover the cookie sheet with parchment

paper. Make sure there is about 3 in of overhang on each end

Divide the batter between the mixing bowl and two medium bowls

In one medium bowl, mix in a few drops of red gel food coloring

In the second medium bowl, mix in a few drops of the green gel food coloring

Scoop the red, green, and white cake batter into their own piping bag

Cut the tips off and pipe out thick lines going diagonal, alternating between the colors to create a candy cane look.

Bake in the oven for 12-14 minutes or until the top springs back when you touch it

Place a larger than the cake pan piece of parchment paper onto your counter and sprinkle with powdered sugar

Once the timer goes off, carefully flip over the cake onto the parchment paper

Remove the parchment paper from the cake sheet

Carefully roll the cake up, making sure the bottom parchment paper is being wrapped with the cake.

Roll the cake into a tube and allow to cool completely

Once cooled, unwrap the cake carefully

Spread 1 container of the cream cheese frosting onto the cake

Sprinkle the crushed candy cane on top

Carefully re-roll the cake back into a log

Place into the fridge until ready to serve!