Prep: Preheat oven to 350°F (175°C). Line 9×13-inch pan with parchment paper.,Brownie Batter: Whisk melted butter, sugar, cocoa, and salt. Add vanilla and eggs one at a time. Fold in flour until just combined.,Cheesecake Filling: Beat cream cheese and sugar until smooth. Add egg, peppermint extract, and food coloring (if using).,Layer: Spread ¾ brownie batter into pan. Dollop cheesecake mixture over top. Swirl with knife. Sprinkle with ¼ cup candy canes.,Bake: 30-35 minutes until edges are set but center still jiggles slightly.,Cool: Let cool completely in pan. Chill 2 hours before slicing.,Finish: Sprinkle remaining candy canes over top before serving.