1-In a bowl, combine the softened cream cheese and butter, then beat with an electric or stand mixer until smooth and creamy.

2-Gradually add about 2 cups of powdered sugar while mixing on low speed until fully incorporated.

3-Add the peppermint extract and vanilla extract, stirring well to ensure even distribution.

4-Slowly incorporate the remaining powdered sugar on low speed until the dough becomes very stiff and not sticky, scraping the sides and bottom of the bowl as needed.

5-If using food coloring, mix it into the dough at this stage, either for the whole batch or divided into portions.

6-Roll the dough into balls about the size of a teaspoon and place them on a cookie sheet lined with wax paper.

7-Dip the tines of a fork in powdered sugar and gently press down on each ball to create an imprint.

8-Allow the mints to dry at room temperature for several hours until they are firm, then store them in an airtight container in the refrigerator.