In a mixing bowl, combine 8 oz of softened cream cheese and 4 tbsp of unsalted butter. Beat on medium speed for about 2-3 minutes until smooth and creamy.

Gradually add 2 cups of sifted powdered sugar while mixing on low speed. Continue to mix for another 2-3 minutes until the mixture thickens.

Stir in 2 tbsp of fresh orange juice, 2 tsp of grated orange zest, and 1 tsp of vanilla extract. Fold gently for about 1-2 minutes until fully integrated.

If desired, divide the mixture into two bowls. Add a few drops of food coloring to one bowl and mix gently.

Dust your molds with powdered sugar or cornstarch to prevent sticking.

Spoon the mixture into the prepared molds, using about one tablespoon per mint. Smooth the tops.

Cover the molds with plastic wrap and refrigerate for at least 2 hours until the mints are firm.

Carefully remove your mints from the molds. Store them in an airtight container in the refrigerator.