Place the heavy cream in the bottom of a stand mixer or a medium bowl.
Beat the cream with the stand mixer or a hand mixer at medium high speed until the cream starts to thicken.
Turn the mixer off. Add the sugar and peppermint extract. If you want the whipped cream to have a slight pink hue like the pictures, add a few drops of red food coloring at this time as well.
Turn the mixer back on to medium high and continue to beat until you have stiff peaks, approximately 2 minutes. When you lift the beater out of the cream (turned off), if the mountain peak that you make from pulling the beater out falls over, that is a soft peak (keep mixing). If the peak sticks up straight, you have a stiff peak and are ready to serve.
I like to sprinkle crushed candy canes on top of the whipped cream (or even mix some inside of it with the extract and sugar) for a little extra color and flavor.
Notes
This whipped cream is best served immediately. It can be made in advance and kept chilled, however the further in advance it is made, the more air it will lose causing the whipped cream to become denser and flatter.You can get peppermint extract online here.