Place cream cheese in large bowl.
Microwave at 50% (Medium) 1 minute to soften.
Blend in extract.
With electric mixer beat in sugar until mixture is very stiff.
Blend food coloring into candy.
(If desired, divide candy into three parts and blend one drop of a different color into each.
One-third could also be left white.) With pastry bag and number 6 star tip, press mints, 1 to 1 1/2 inches in diameter, onto wax paper-lined baking sheet (if using different colors, wash pastry tube after each color).
Let stand at room temperature 24 hours.
Freeze in single layer on baking sheet until firm.
Wrap, label and freeze no longer than 1 month.
To serve, unwrap and arrange in single layer on plate.
Let stand at room temperature 5 to 10 minutes.