Prepare cupcake batter according to box instructions. Scoop 1 tablespoon into each cupcake liner. Bake for 10-12 minutes. Remove from oven to cool.
Add one ice cream scoop to each cupcake and gently spread with a spatula to fill gaps. Cover with plastic wrap and freeze for at least 3 hours, preferably overnight.
Place mixer bowl and whisk in freezer for 20 minutes to chill.
Prepare whipped cream by combining 1 cup heavy cream, 2 teaspoons sugar and 1/2 teaspoon vanilla extract. Whisk on high until soft peaks form.
Pipe whipped cream on ice cream cupcakes and add sprinkles.