Mix cream cheese, mint extract and food coloring until blended. Gradually mix in powdered sugar; knead until smooth. Gather into a ball; shape into flattened round on cloth-covered surface generously sprinkled with granulated sugar. Coat with granulated sugar. Roll 1/4 inch thick. Cut into 1 inch squares or cut with 1 inch cutters. To roll any remaining cream cheese mixture, gather into a ball and moisten slightly with water if necessary.
Place mints on a cookie sheet covered with waxed paper. Cover and refrigerate until firm, about 2 hours. Decorate as desired. Makes five dozen 1-inch mints. Will keep in the refrigerator up to 5 days.