In a medium bowl, use a hand mixer to blend the softened cream cheese with the mint extract on low speed for about 1-2 minutes.

Gradually add in 2 cups of powdered sugar and 1 tablespoon of milk, mixing on low speed for 3-4 minutes until smooth.

Fold in the remaining powdered sugar and 2 tablespoons of holiday sprinkles using a spatula for a festive touch.

Knead the mixture in the bowl, adding powdered sugar until it forms a non-sticky dough.

In a separate bowl, mix the granulated sugar and any remaining holiday sprinkles.

Form the dough into 3/4-inch balls, rolling each in the sugar and sprinkle mixture until fully coated.

Place the mints on a lined baking sheet and refrigerate for at least 30 minutes.

Gently flatten each mint with a fork before storing in an airtight container.