Prep the workspace by lining a baking sheet with parchment paper and pouring granulated sugar into a shallow dish.

In a large mixing bowl, combine softened cream cheese, unsalted butter, clear corn syrup, and peppermint extract. Use an electric mixer on medium speed for 2-3 minutes until creamy.

Gradually add powdered sugar, mixing on low speed for 3-5 minutes until dough thickens and pulls away from sides.

Divide the dough into three portions. Color two portions with red and green food coloring by kneading until well combined.

Roll each colored portion into ropes about 18 inches long and slice into half-inch pieces; roll into smooth balls.

Coat each ball in granulated sugar and place on the lined baking sheet; flatten with a fork to create stripes.

Let the mints dry at room temperature for 24 hours.

Once dried, transfer to a serving platter or store in an airtight container.