In a stand mixer, combine cream cheese and butter. Beat on medium for 2-3 minutes until smooth and creamy.

Gradually incorporate powdered sugar and a pinch of salt. Start on low speed, then increase to medium until fully combined.

Add peppermint extract with the mixer running on low. Mix until fully integrated.

Divide the mixture and add gel food coloring as desired. Mix with a spatula until the desired shade is achieved.

Roll the mixture into 1 teaspoon-sized balls and place them on a parchment-lined baking sheet.

Using a fork dusted with powdered sugar, gently press down each ball to flatten them.

Let the flattened mints rest at room temperature for at least 2 hours to dry and firm up.

Transfer dried mints to an airtight container for storage, keeping them in the refrigerator or freezer.