In a stand mixer, combine 8 ounces of softened full-fat cream cheese and 4 tablespoons of unsalted butter at room temperature. Mix on medium speed for 2-3 minutes until smooth and creamy.

Gradually blend in 1 cup of powdered sugar, mixing on low until fully incorporated. Add ½ teaspoon of peppermint extract and mix for another minute.

Beat in more powdered sugar until the mixture thickens to a dough-like consistency, typically around 1-2 additional cups.

Divide the dough into bowls and add food coloring, mixing until the color is evenly distributed.

Cover with plastic wrap and refrigerate for about 2 hours.

Roll the chilled dough into 1-inch balls, dusting with powdered sugar to prevent sticking.

Flatten each ball slightly with your palm for a mint-like appearance and leave them uncovered at room temperature for at least 4 hours.

Transfer the mints to an airtight container and store at room temperature for up to 2 weeks.