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Gather all ingredients.
Place cream cheese, butter, and salt in the bowl of a stand mixer. Beat at medium-low speed until smooth, about 1 minute.
Add mint and vanilla extracts; beat at medium-low speed until well combined, about 30 seconds.
Add 3 cups sugar and beat on low speed until smooth, 1 to 2 minutes.
With mixer on low speed, gradually add remaining 1 cup sugar, beating until dough is stiff and smooth, 1 to 2 minutes.
Turn dough out onto a work surface dusted with powdered sugar. Knead until smooth, about 5 times.
If desired, divide dough into 2 or 3 equal portions. Add 2 drops of food coloring to each portion and knead until color is evenly distributed.
Pinch off teaspoon-sized pieces of dough and roll them into balls.
Arrange balls spaced 1 to 2 inches apart on 2 sheet pans lined with parchment paper.
Dip the tines of a fork into powdered sugar (to prevent sticking), and press fork into each dough ball to flatten into a 1- to 1 ¼-inch disk.
Let mints stand, uncovered, at room temperature until completely dry, 8 to 12 hours.
Store in an airtight container for up to 2 weeks.