How to Make It
Beat cream cheese and butter with a heavy-duty electric stand mixer fitted with paddle attachment on medium speed until smooth and combined, about 2 minutes. Add powdered sugar, 1 cup at a time, beating well after each addition. Add cream, and beat until smooth and creamy. Add extract, and beat until combined. Divide mixture in half, and place in two bowls.
Stir red food coloring into 1 bowl, 1 drop at a time, until desired shade is reached. Stir green food coloring into second bowl, 1 drop at a time, until desired shade is reached.
Form each mixture into ½-inch balls; place on parchment paper-lined baking sheets. Press with a fork to flatten. Let mints stand at room temperature until set and dry, 4 to 5 hours. Layer between sheets of wax paper in an airtight container, and store at room temperature for up to 1 week.