In a large mixing bowl, combine cream cheese, melted white chocolate, and peppermint extract. Blend on medium speed until velvety and smooth, about 2-3 minutes.

Cover the bowl with plastic wrap and refrigerate for about 30 minutes until it firms up.

Remove from the fridge and use a small cookie scoop to portion out about 1 inch of the mixture. Roll each portion into smooth balls.

In a shallow bowl, add crushed peppermint candies. Roll each truffle in the candies until fully coated.

Return the coated truffles to the refrigerator for another 15-20 minutes to set.