Beat cream cheese until smooth. Add flavoring and food coloring, mixing until the color is evenly distributed.
Gradually add the powdered sugar, beating slowly until thoroughly mixed. You can knead in more flavor or color if necessary. To prevent the mixture from drying early, cover with plastic wrap until you're ready to shape.
Now simply scoop up the candy mixture using a 1 teaspoon measuring spoon, level it off, and roll into a ball. Roll the ball in powdered sugar, set on a rimmed baking sheet lined with waxed paper, and flatten with a fork. Repeat with remaining mixture. While most of the powdered sugar will absorb upon drying, you can roll the balls in granulated sugar instead if you prefer.
Let the mints dry on the wax paper for about 1 hour. Then refrigerate or freeze to store.
Yield: about 150 mints. Recipe can be quartered or halved for small events, doubled or tripled for large.