Whip heavy cream, powdered sugar and peppermint extract together with a hand mixer until cream turns into heavy peaks. Add to a pipping bag and chill or freeze until ready to assemble trifle.

Add candy canes to a plastic zipper bag, seal and crush them with a rolling pin.

Slice angel food cake into 1/4 inch thick slices. Use the mini trifle cups to cut small circles out of the cake slices.

Layer the dessert by adding crushed candy canes to the bottom of the mini cup.

Next add a layer of peppermint whipped cream, crushed candy canes, the angel food cake and top with whipped cream.

Place a mini candy cane stick into each dessert. Add a mini Santa hat to the candy cane stick and sprinkle more crushed candy canes over the trifle before serving.

Keep chilled until ready to serve.