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Using a handheld mixer and a large bowl (or a stand mixer), beat together the cream cheese and butter until combined and smooth. Add in the peppermint extract.
Add 1 cup of powdered sugar & beat until smooth. Gradually add the remaining powdered sugar until smooth.
Separate the mixture into separate bowls for each different colour you’re making.
Add a small amount of food gel colouring to each bowl & mix in until no white streaks remain.
Cover & refrigerate for 2 hours or until firm enough to handle & no longer sticky.
Line 2 large cookie sheets with parchment paper & generously dust with powdered sugar. Set aside.
Pinch off small amounts of the dough & form into a 1-inch balls.
Roll each ball in powdered sugar & place on the prepared cookie sheets.
Working quickly before the dough dries out, gently press the tines of a fork into the top of each ball.
Let stand, uncovered, for at least 4 hours until the mints firm up & the powered sugar has been absorbed. (If the bottoms of the mints have any moisture, flip them over and let stand again until the bottoms are also firm.)
Store in an airtight container in the refrigerator (separating layers with parchment or waxed paper), for up to three weeks.