Preheat oven to 350°F. Line two 12-cup muffin pans with paper liners; set aside.In a large bowl, beat cake mix, eggs, water, oil, and vanilla extract with an electric mixer on medium speed for 1 minute. Increase mixer speed to high and beat for 2 minutes. Add food coloring; mix well. Evenly divide batter among muffin cups.Bake until a wooden pick inserted near the center comes out clean, about 18 to 22 minutes. Remove from oven and cool in pan for 10 minutes, then remove to wire rack to cool completely.Place Creamy Marshmallow Frosting in a pastry bag fitted with a large round tip. Pipe frosting onto cupcakes. Garnish with fondant ghost. Store covered in refrigerator for up to 3 days.
Make Creamy Marshmallow Frosting
In a large bowl, beat cream cheese until smooth, about 3 minutes. Add confectioners’ sugar and vanilla and beat until combined. Add marshmallow crème and beat until creamy, about 2 minutes. Add whipped topping and beat until combined. Use immediately or store covered in refrigerator for up to 3 days. If refrigerated, allow to come to room temperature for 30 minutes and beat with an electric mixer until smooth and creamy.
Make Fondant Ghosts
Lightly dust a work surface with confectioners’ sugar. Roll out fondant to 1/8-inch thickness.Using a 2-inch round cutter, cut rounds from fondant.Roll out fondant circles smoothly into oval shapes.Using your index finger, mold oval over finger, creating a ghost form.Using your fingers, shred or tear the ends of the ghost. Set on parchment paper to dry, at least 4 hours.Pipe eyes with black gel icing; allow 30 minutes to dry.