Preheat oven to 350 degrees and coat two 8” round cake pans with nonstick cooking spray. In a large mixing bowl, cream the butter and sugar together until light and fluffy, about four minutes. Add Greek yogurt, milk, peppermint extract and vanilla extract; blend until fully incorporated. Scrape sides of the mixing bowl, then blend in egg whites and dry organic cake mix.
Divide batter evenly between prepared pans and bake 20-25 minutes, until golden around the edges and a toothpick inserted in the center of the cake comes out clean. Cool cakes 15 minutes in pans, then remove and cool completely on a wire cooling rack.
To make the frosting, beat butter with an electric mixer until smooth and fluffy. Add water and dry frosting mixes and blend until smooth. Add vanilla, peppermint extract and crushed peppermint.
To assemble the cake, use a serrated knife to cut each cake in half horizontally. Place one layer of cake on a cake platter, then spread about ¾ cup of frosting evenly over the top of cake. Repeat with remaining cake layers, spreading ¾ cup of frosting in between each. Frost cake with remaining frosting, then place in freezer.
Place white chocolate chips in a glass or metal bowl; set aside. Place milk and natural red dye in a microwave safe bowl and heat 25-30 seconds until very hot. Pour milk over white chocolate chips. Let mixture sit 2-3 minutes, then stir together until white chocolate is completely melted and evenly colored. Cool three minutes or until slightly thickened.
Remove cake from freezer, then pour red ganache around the edge of cake, allowing it to drip down the sides. Garnish the cake with crushed peppermint and cinnamon candies. Enjoy immediately or keep at room temperature until served.