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Line a large baking sheet with parchment paper and set aside.
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Using a stand mixer or a hand mixer, start to mix the cream cheese
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Add in the peppermint extract.
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Slowly add the powdered sugar until thick. The mixture should be stiff enough to hold a peak.
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If you plan to make a few different colors of mints, divide the cream cheese into two separate bowls before adding the food coloring.
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Green mints need about 3 drops of green food coloring, and pink mints need about 1 drop of red food coloring.
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Add the food coloring to the cream cheese mixture and mix until the desired color is reached.
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Put the cream cheese mixture into a piping bag fitted with a medium star tip and make about nickel sized amounts on the parchment lined sheet pans.
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To make this style shape, hold the frosting tip 1/2-inch above the baking sheet, squeeze the bag until about a nickel size is on the pan, and then pull up quickly.
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Place sheet pan in the freezer for 2 hours to allow the mints to firm up. Store in an airtight container in the refrigerator, and enjoy!