Line a baking sheet with parchment paper. Set aside.
Add cream cheese to large bowl and until creamy.
Add peppermint extract and 1 cup of powdered sugar snd beat until combined.
Add remaining powdered sugar, one cup at a time, mixing each until combined (scrape down sides of the bowl as needed).
Form into 3/4 - 1" balls and place on prepared sheet.
Use your thumb to place indents in each ball.
Chill for 1 hour until firm.
Place chocolate chips and heavy cream in a microwave safe bowl.
Microwave on high for 70 seconds.
Whisk until fully combined.
Allow to cool until just warm and slightly thickened.
Transfer chocolate mixture to a zippered bag and seal.
Clip corner of bag and gently fill each indent with chocolate mixture.
Chill for at least 1 hour.
Store in refrigerator.