Line a baking sheet with parchment paper or a silicone baking mat. This will prevent the mints from sticking and make clean-up much easier.

In the bowl of an electric mixer, cream together the softened cream cheese and room temperature butter until the mixture is completely smooth. This ensures a creamy, uniform texture for your mints.

Add the peppermint extract and 2 cups of confectioners' sugar to the bowl with the creamed base. Beat on low speed until everything is incorporated, then continue adding the remaining confectioners' sugar 1 cup at a time. Mix thoroughly after each addition. The dough should no longer be sticky and should reach a Play-Doh-like consistency. I like to knead the last bit of sugar in by hand to make sure the dough is just right.

Divide the finished dough into three separate bowls. Add a small amount of red gel food coloring to one bowl and green gel coloring to another, mixing until the color is evenly distributed. Leave the third bowl plain and mix in the holiday-themed sprinkles for a festive touch. Use gloves if you want to avoid staining your hands with food coloring.

Roll about 1 teaspoon of each colored dough into a ball and place them on the prepared baking sheet. Dip a fork into confectioners' sugar (to prevent sticking), then gently press each dough ball with the tines of the fork to flatten into a disk shape.

Allow the pressed mints to air dry on the baking sheet for 2 to 4 hours. This helps them set and develop their classic melt-in-your-mouth texture. I like to leave them out overnight for a slightly firmer texture.