In a mixing bowl, beat the softened cream cheese until smooth. Add the peppermint extract and mix well.

Gradually add powdered sugar, one cup at a time, mixing until a thick dough forms. The dough should be soft but no longer sticky. You may need slightly more or less powdered sugar depending on humidity and your cream cheese.

Divide the dough if using multiple colors and knead in a few drops of food coloring. Roll into small ½-inch balls, then press with a fork, mold into shapes, or use candy molds for decorative patterns. Dip the fork or molds in granulated sugar to prevent sticking.

Place the shaped mints on a parchment-lined tray and refrigerate for at least 2 hours, or until firm. Store in an airtight container.