In the bowl of a stand mixer fitted with a paddle or flat beater attachment, beat together the softened cream cheese and butter until smooth and creamy.

With the mixer running on medium/low speed, add the fine sea salt, followed by 2 cups of powdered sugar. Beat until the sugar is fully incorporated.

Add the peppermint extract, and then gradually mix in the remaining powdered sugar one heaping tablespoon at a time. Continue mixing until everything is well combined, scraping down the sides of the bowl as necessary.

If you wish to color your mints, divide the dough into separate bowls according to the number of colors desired. Stir in gel food coloring one drop at a time until you achieve your preferred shade.

Working with about a quarter of the dough at a time, roll it into small balls, about 1 teaspoon in size. Place the mints on a parchment-lined baking sheet, ensuring each one is at least 2 inches apart.

To prevent sticking, dip a fork in powdered sugar before pressing it onto each mint to flatten them slightly. Repeat this process for the remaining dough.

Let the mints dry and rest at room temperature for at least 2 hours. Once set, transfer them to an airtight container, and they can be refrigerated for up to a month or frozen for up to six months.