Preheat oven to 350°F. Beat 1 1/2 cups sugar, butter, vanilla, and cream cheese at medium speed of a mixer until well-blended (about 4 minutes).

Add eggs, one at a time, beating well after each addition.

Combine flour, baking powder, and salt.

Add flour mixture to creamed mixture, beating at low speed until blended.

Combine 1/4 cup sugar and cinnamon.

Combine two tablespoons cinnamon mixture and apples in a bowl.

Stir apple mixture into batter.

Pour batter into an 9-inch spring form pan coated with cooking spray.

Sprinkle top with remaining cinnamon mixture.

Bake for 65-70 minutes or until the cake pulls away from the sides of the pan.

Cool the cake completely on a wire rack.

Cut using a serrated knife.

Put vanilla chips in pan on the stove at medium heat.

Continue stirring until the chips have melted.

Add icing to pan and continue stirring.

Take off heat and add peppermint extract until dissolved.

Pour mixture into a pan.

Take food coloring and add one drop in each corner of pan.

Take butter knife and begin stirring until the food coloring has been swirled into the fudge.

Add chopped peppermint pieces to top of fudge.

Cover the pan with plastic wrap and place in the refrigerator until the fudge has harden. Cut into small pieces.

Preheat oven to 375 degrees.

Cream butter and sugar until smooth. Beat in egg.

Stir in other ingredients. Chill dough.

Drop by the spoonful onto a greased cookie sheet.

Bake for 10 to 12 minutes.