Mix softened cream cheese and unsalted butter in a stand mixer bowl on medium speed for 2-3 minutes until smooth.

Gradually add fine sea salt and powdered sugar, mixing on low for 4-5 minutes until fully incorporated.

Pour in peppermint extract and mix on low for 1-2 minutes until well blended.

For color, split dough and add gel food coloring to each portion, mixing to combine.

Roll dough into 1 teaspoon balls and place them on a parchment-lined baking sheet.

Dust a fork with powdered sugar and gently press down each ball to flatten.

Allow the mints to dry at room temperature for at least 2 hours.

Transfer dried mints to an airtight container for storage.