In the bowl of a stand mixer or a large mixing bowl, combine the softened cream cheese and salted butter. Beat together on medium speed until the mixture becomes smooth, creamy, and well combined. This forms the rich, flavorful base for your peppermint mints.

With the mixer on low speed, gradually add 2 cups of confectioners’ sugar to the cream cheese and butter mixture, mixing until fully blended. Add the peppermint and vanilla flavorings and mix again to evenly distribute the flavor. Continue gradually adding the remaining confectioners’ sugar, mixing and scraping the sides of the bowl as needed, until everything is well combined. The dough should be very stiff and not sticky—if it's still sticky, add more powdered sugar a little at a time until you reach a play-dough-like consistency.

If you want to add color to your mints, either blend your chosen food coloring into the entire dough with the mixer, or divide the dough into portions and knead separate colors into each to create a selection of shades. Next, roll portions of dough between your palms into teaspoon-sized balls and place them on a wax-paper lined baking sheet. Dip the tines of a fork in additional powdered sugar and gently press down on each ball to flatten it and create a classic mint pattern. I like to use extra confectioners’ sugar on the fork to keep it from sticking and to give the mints a pretty, powdery finish.

Allow the shaped mints to dry at room temperature on the baking sheet for several hours, until they are completely firm—when gently squeezed, they shouldn’t squish or give. Once dried, transfer the mints to an airtight container. To prevent the mints from sticking together, layer them with sheets of wax paper. Store in the refrigerator until ready to serve.