Using a sharp knife, cut 3 vanilla wafer cookies in half and cut each half into a cone shape.

Frost each cupcake with a thin, smooth layer of white frosting.

Set a wafer cone on top of each cupcake with the wide end of the cone laying on the middle and the point end hanging over the edge of the cupcake.

In a small bowl, mix some white frosting with a few drops of the pink coloring. Put this pink frosting into the piping bag.

Pipe a circle of pink frosting right above the cone so it looks like a scoop of ice cream. At the bottom of the pink circle, right where the cone line meets the pink frosting, pipe about 5 rosette dots in a row. You want it to look like the little rim on the scoop of ice cream when you scoop it out.

Place a cherry gummy at the top of the round circle scoop.

Optional: Drop some sprinkles on each scoop of ice cream.

Repeat steps 5-7 using the chocolate frosting on the other cupcakes.