In a large mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
Gradually add 4 cups of powdered sugar, mixing well after each addition until fully incorporated.
Stir in the mint extract and mix until combined.
Gradually add the remaining powdered sugar, continuing to mix until a stiff dough forms. If the dough is sticky, add more powdered sugar, one tablespoon at a time.
If using food coloring, divide the dough into portions and knead in a few drops of color until evenly mixed.
Roll the dough into small balls (about 1 teaspoon each) and place them on a parchment-lined baking sheet.
Use a fork dipped in powdered sugar to gently press each ball, creating a decorative pattern.
Allow the mints to air dry at room temperature for at least 2 hours, or until firm.
Once set, store the mints in an airtight container in the refrigerator or freezer until ready to serve.
