Beat the softened cream cheese in a mixing bowl until no lumps remain. The mixture should look creamy and spread smoothly against the bowl.

Incorporate the measured mint flavoring, then mix in a small amount of food coloring. The cream cheese should have an even tint with no streaks before you deepen the color.

Work the powdered sugar into the mixture gradually, stopping the mixer when the dough becomes too stiff to turn comfortably. The mixture will change from a soft cream into a dense dough as the sugar absorbs moisture.

Transfer the dough to a clean cutting board and knead in any remaining powdered sugar by hand. Look for a smooth, non-sticky texture resembling modeling clay, with no loose sugar pockets.

For molded candies, press small portions into candy mold cavities and release each piece onto a sheet pan. The dough should fill the details and emerge with a defined shape rather than stretching.

For fork-shaped candies instead, roll about a tablespoon of dough into each ball, arrange on a sheet pan, and gently flatten with fork tines. Each disc should show clear ridges without splitting around the edges.

Pack the shaped candies in an airtight container with parchment or waxed paper between the layers, and keep refrigerated or frozen until needed. Separating the layers protects the shapes and helps prevent the candies from sticking together.