Line two cookie sheets with waxed paper or parchment; set aside.
In food processor, cream together cream cheese and butter. Add confectioner's sugar one cup at a time, scraping down the sides if needed. Pulse until mixture comes together into a ball. Add mint extract; process just until incorporated.
If you want to make different colors of mints, divide the candy into separate bowls and stir in desired color. (Use a toothpick to dip into the gel color, a little goes a long way!)
Working quickly, roll the candy into teaspoon sized balls. Place candy balls onto prepared cookie sheets. Use the tines of a fork to flatten.
Allow the mints to dry for several hours, turning mints over to allow even drying. Store in an airtight container in the refrigerator for about a week, or freeze for up to 3 months.
Cook's Note: If you don’t have a food processor, you can mix the dough with an electric hand mixer.