Prepare the cake mix according to package directions for cupcakes. Fill paper lined muffin cups half full with the batter. Bake at 350 for 11-13 minutes, or until a toothpick stuck in the center comes out clean. Cool completely.
If you need to color your ice cream blue, go ahead and do that while the cupcakes are cooling. Leave the ice cream out on the counter for about 10 minutes to soften, then transfer into a large bowl & stir in blue food coloring until you reach your desired shade. Return to the freezer until ready to use.
Working quick, spread ice cream over the cupcakes. Freeze for at least an hour.
In a large bowl, combine cream and marshmallow creme; beat until stiff peaks form. Pipe over cupcakes & decorate with patriotic sprinkles & colored sugar.
Freeze for 4 hours or until firm.