Thaw ice cream for 30 minutes on counter top. Combine pudding and milk into a bowl and whisk until it thickens. Stir in cinnamon, nutmeg, extract and Sweet'N Low®. Stir in ginger ale and heavy whipping cream. Add ice cream to mixture and whisk to combine well. Add food coloring a drop at a time, stirring well after each addition until desired color achieved. Pour mixture into champagne glasses and top with sprinkles. Place candy canes in ziplock bag and smash with a rolling pin. Top each glass with crushed candy canes to garnish.