Preheat oven to 350 degrees. Grease 13x9-inch pan. In a bowl, combine cake mix, 2 eggs, and melted butter. Stir 2 teaspoons peppermint extract. Spread in bottom of pan. In a second bowl, beat with an electric mixer, powdered sugar, 2 more eggs and cream cheese until smooth. Add in remaining 1 teaspoon peppermint extract and red food coloring, until batter reaches desired color. Then stir in peppermint crunch. Spread on top of crust mixture. Bake 35-40 minutes until edges are brown and center set. Cool for 30 minutes, then refrigerate 2 hours or up to two days. Makes 6-8 servings.