In a stand mixer, on medium high speed, blend cream cheese and butter until smooth.  Turn mixer to low and add in 1 cup of powdered sugar.  After incorporating sugar, slowly turn to medium high speed and blend until smooth.

Add the peppermint extract to the cream cheese / butter / sugar mixture, and mix, until combined.

On low speed, slowly add in the remaining 2 ½ cups of powdered sugar, increasing speed to medium as the sugar incorporates.  Blend well.

Scoop the mint dough out of the mixer and divide into 4 (number of colors) bowls, for each of the colors you are creating.  Cover each bowl tightly with plastic wrap and refrigerate for 2 hours.

At the end of 2 hours, the dough should have hardened and will be easier to form into mints.

Dust a parchment paper lined baking sheet with ¼ cup powdered sugar.  PInch a teaspoon or tablespoon size amount of dough from bowl, and roll dough ball between hands.  Roll mint dough ball in powdered sugar and place on baking sheet.

With a fork, press down on mint dough ball to flatten, or use the bottom of a glass if you prefer to not have the fork marks.

Let mints sit for two hours at room temperature to settle, then place the baking sheet in refrigerator, with plastic wrap covering tray lightly.  Keep in fridge overnight, until hardened enough where the mint keeps its shape, but is still soft in the middle.  Serve and Enjoy!!