Line a baking sheet with waxed paper and sprinkle with powdered sugar.

In the bowl of a stand mixer use paddle attachment to beat together cream cheese, butter, and table salt until well combined. Gradually add in powdered sugar letting mixture combine before adding more. Add in peppermint and vanilla extract and mix until combined. Cream cheese mixture will be thick.

Divide cream cheese mixture into three bowl. Add several drops of red food coloring to one bowl and mix until color is evenly distributed. I use a silicone spatula to knead the food coloring into the mixture. Repeat with green food coloring.

Use a small cookie scoop and gently roll mixture into a ball. Place balls on powdered sugar covered waxed paper. Let stand for a few minutes until outside is dry to the touch and use a fork to press down gently, similar to a peanut butter cookie. If mixture is hard to roll when scooping, it can be refrigerated prior to rolling for easier handling.

Refrigerate mints until firm. Store tightly covered in a single layer. Use waxed paper to divide layers. Keep refrigerated for up to thee days our freeze for up to two months.