Preheat oven to 350°F. Line 2 cookie sheets with parchment paper.

In large bowl, mix together cake mix, butter, eggs and food color with electric mixer on medium speed until well combined. Your batter will be thick, like a cookie dough.

Using 1-inch cookie scoop, drop dough about 2 inches apart onto cookie sheets.

Bake 10 to 12 minutes or until set. The cookies should be soft and slightly springy to the touch. Overbaking can make them dry.

Remove from cookie sheets to cooling racks; cool completely, about 15 minutes.

While the whoopie pies cool, cream together butter and cream cheese and then slowly add powdered sugar and vanilla.

Whip until fully combined light and fluffy (4-5 mins).

Spread a dollop of cream cheese frosting on bottom of 1 cookie and top with a second cookie, bottom side down; gently press together.

For the best texture, refrigerate the whoopie pies for at least 30 minutes before serving.