In a large bowl, cream together the butter, powdered sugar, and vanilla extract until light and fluffy.

Gradually add the flour and salt, mixing until just combined.

Divide the dough in half. Add the red food coloring to one half of the dough and mix until the color is evenly distributed.

Shape each dough half into a log and wrap in plastic wrap. Refrigerate for at least 30 minutes.

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

Remove the dough from the refrigerator and unwrap. Roll each color into 4-inch long ropes.

Twist one red and one white rope together, pressing the ends together to seal. Shape the twisted ropes into candy cane shapes.

Place the candy canes onto the prepared baking sheet and bake for 10-12 minutes, or until lightly golden brown around the edges.

Remove from the oven and immediately sprinkle the crushed peppermint candies onto the cookies, pressing lightly to make them stick.

Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.