Beat the softened butter in a large mixing bowl until creamy.

Gradually add the powdered sugar to the butter, mixing until well combined and the texture becomes dough-like.

Pour in the heavy whipping cream and peppermint extract, mixing until smooth and evenly blended.

Divide the dough into two portions; leave one portion plain and tint the other with red gel food coloring until evenly colored.

Dust a clean work surface with powdered sugar, then roll each portion into long ropes about ½-inch thick.

Twist the red and plain ropes together and pinch off small pieces to form bite-sized mints.

Place the shaped mints on a tray lined with parchment paper.

Let the mints air-dry at room temperature for 1–2 hours so they set up and develop their soft texture.

Optionally roll each mint in a sprinkle of granulated sugar for extra sparkle.

Transfer the finished mints to an airtight container and store at room temperature.