1. In a pot over medium-high heat, bring the water, granulated sugar, and butter to a boil. Add in the flour and red velvet cake mix, stirring vigorously until the mixture is smooth and pulls away from the sides of the pot. Remove the pot from heat and mix in the eggs until a smooth dough forms. Transfer the dough to a piping bag fitted with a size 9 star tip.

2. Pipe 3 to 4-inch strips of dough onto a baking sheet and freeze for 30 minutes to help them hold their shape during frying.

3. Heat canola oil in a pot over medium-high heat. Once the oil is hot, fry the churros in batches for about 3-4 minutes until crispy and cooked through. Remove the fried churros from the oil and drain them on paper towels.

4. In a shallow dish, mix the granulated sugar and cinnamon until well combined. Roll the warm churros in the cinnamon-sugar mixture until fully coated.

5. To make the scream cheese dip, whisk together the softened cream cheese, confectioners sugar, and vanilla extract in a medium bowl until smooth and creamy.

6. Serve the warm red velvet churros with the cream cheese dip on the side for dipping. Enjoy!