To make Santa Corn Dogs, spoon the whipped cream cheese into a ziploc bag and make a small cut at the corner.
Holding the corn dog in your hand, squeeze a generous amount of whipped cream cheese around the top of what will be Santa's head.
Cut off the tops of the peppers and position the pepper on top of the corn dog, cut side down; squeeze a tiny amount of whipped cream cheese on top of hat.
To make Santa's eyes and lips, spoon a small amount of Ketchup and Mustard into two separate ziploc bags and make a small cut at the corners.
Once done with the eyes and lips, put the corn dogs in a glass standing straight up and put the glass in the freezer for 10 to 15 minutes, or until set.
Serve.
To make Rudolph, cut two slits on the side of the corn dogs at the very top and position pretzels as antlers.
Squeeze a generous amount of whipped cream cheese around the top of his head; give him eyes with mustard and a nose with ketchup.
Set in the freezer for 10 to 15 minutes, or until set.