Line two large baking sheets with parchment paper. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the cream cheese and butter together until smooth.

With mixer on low-speed, gradually add 2 cups (240g) of sugar, stirring until completely incorporated.

Add peppermint and vanilla extract and mix well.

With mixer on low-speed, gradually add the remaining sugar. Mix until sugar is completely combined.

Once all of the sugar is added, stop and scrape down the sides and bottom of the bowl, then mix on medium-low speed for one more minute. The consistency of the mixture should be similar to playdough. If it’s too sticky, mix in a tablespoon of powdered sugar at a time until it reaches the right consistency.

Divide the mixture between three different bowls, add food coloring, and mix together until fully combined. If needed, you can dust your hands with a little powdered sugar and work the food coloring into each one. Cover the bowls you’re not working with tightly with plastic wrap until you’re ready to scoop and roll them, otherwise they may dry out and crack when you go to shape them.

Starting with the first color, scoop teaspoon-sized balls of the mixture and place them onto the prepared baking sheets. Quickly roll each one into a smooth ball with your hands and place it on the prepared baking sheet. Dip a fork in powdered sugar, then gently press each ball down with the tines of the fork. Repeat this process with the remaining colors until you’ve used all of the dough.

Allow the mints to dry at room temperature for 2 to 3 hours. If the bottom of the mints are still soft, flip them over and let them dry for another hour.

Once the mints have dried out, store them in an airtight container in the refrigerator until ready to serve.