Slice 2 jalapeños into thin rings, and remove the seeds.
Fill a pastry-piping bag with 4 oz. whipped cream cheese and pipe cheese in a thin, pretty layer onto 12 rice crackers.
Place jalapeño in the center. Place 2 pink peppercorns at the bottom of the slice, then carefully place 2 small parsley leaves below them, using their little stems to stick securely into the cheese.
Repeat for all crackers. It can be helpful to use a toothpick to more easily place the peppercorns and parsley leaves.