Begin by allowing cream cheese and butter to soften at room temperature for 30 minutes. In a stand mixer, combine the softened cream cheese and butter, and beat until smooth and creamy.

Gradually mix in sifted powdered sugar into the creamy base, mixing until fully incorporated, about 1-2 minutes.

Add peppermint extract to the candy mixture and stir until fully integrated. Mix in remaining powdered sugar, one cup at a time, until smooth and thick.

Divide the mixture into three equal portions. Color one portion with green gel food coloring and another with red, leaving one portion plain.

Cover each colored portion with plastic wrap and refrigerate for 2 hours to firm up.

Once chilled, roll tablespoon-sized portions into balls and place them on a parchment-lined baking sheet. Flatten each ball gently to create mint shapes.

Let the shaped mints sit at room temperature for at least 4 hours until they harden. You can refrigerate them briefly if they're too soft.

Serve the Christmas Mint Candies on a decorative platter or store in an airtight container with parchment paper layers.