In a large mixing bowl, combine cream cheese and unsalted butter. Beat with an electric mixer on medium speed for 2–3 minutes until smooth.

Gradually add sifted powdered sugar while mixing. Start on low speed to avoid a sugar cloud, then increase to medium for another 2–3 minutes until thick.

Stir in vanilla extract, orange juice, and orange zest until well combined and uniformly orange.

If adding food coloring, divide the mixture and incorporate food coloring in one portion. Swirl together for a marbled effect.

Dust molds with powdered sugar or cornstarch. Fill molds with mint mixture and smooth the tops.

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

Once set, gently remove mints from molds and store in an airtight container in the refrigerator until serving.