Use a food processor to pulse the cream cheese, butter and powdered sugar until it reaches a crumble.

Add extract and pulse until it becomes a ball of dough.

On a non-stick surface coated in powdered sugar, break the dough into 2 even chunks, set one aside.

Place a few drops of hot pink food coloring on the dough and knead, adding powdered sugar as needed to prevent sticking, until the color is uniform.

Coat a rolling pin in powdered sugar and roll the dough 1/8th inch thick. Use the cookie cutter to cut hearts and use a thin metal spatula to transfer them to a sheet of wax paper. Continue rolling and cutting the dough until there is about 2 tablespoons left.

Mix the extra dough into the dough you set aside and knead, adding powdered sugar as needed to until it is a uniform light pink color.

Repeat step 5.

Allow the heart shaped mints to dry on wax paper for at least 2 hours before serving.