Preheat oven to 350°F. Line 24 muffin cups with liners. Chop 3/4 cup cherries, reserve. With mixer on low speed, beat cake mix, soda, egg whites, reserved 1/3 cup cherry juice and oil until combined, for 30 seconds. On medium speed, beat 2 min. Beat in food coloring until blended. Stir in reserved cherries. Divide batter among liners.
Bake 15-20 min, or until toothpick inserted comes out clean. Cool 15 min.
Transfer to racks. Cool completely. Spread cupcakes with whipped cream topping. Sprinkle with jimmies. Top each cupcake with a cherry.