Prepare the cupcakes according to package directions and allow to completely cool.
Meanwhile, prepare the frosting.
In a stand mixer fitted with a whisk attachment, beat the room temperature cream cheese and softened (NOT melted) butter until completely combined and creamy. Add in the extracts.
Beat in the powdered sugar a cup at a time until well combined. I usually use around 3 cups, but it varies. Add until the frosting is to your desired thickness.
Frost the cupcakes and then press the freshly frosted cupcakes into a bowl or rimmed plate filled with the sugar sprinkles.
Press in 2 miniature chocolate chips for eyes and then take the remaining frosting and dye it orange. Fill up a piping bag with a #2 or #3 tip and fill with frosting (alternatively, fill up a plastic bag with the frosting and cut off the very tip)