In a large mixing bowl, beat ½ cup of softened unsalted butter with a pinch of salt on medium speed until smooth and creamy, about 2 minutes.

Gradually add in 4 cups of sifted powdered sugar while mixing on low speed until fully integrated and forms a thick mixture.

Mix in 2 tablespoons of heavy cream, ¼ teaspoon of peppermint extract, and ½ teaspoon of vanilla extract until a smooth dough forms.

Divide the dough into sections and knead in food coloring until uniform, about 1-2 minutes per section.

Roll the dough into ropes approximately ½ inch thick and cut them into small pieces, around ½ inch each.

Place cut mints on a parchment-lined baking sheet, spaced apart, and allow them to dry at room temperature for at least 4 hours, or overnight.