Beat cream cheese and butter until creamy. Add sugar, peppermint extract, and food coloring. Beat until well combined. Fold in chocolate morsels. Using a 1 tbsp scoop, drop onto a parchment paper lined baking sheet. Freeze for about an hour (more is fine). Using a toothpick, pick up the truffle and dip it into the melted chocolate, tapping the side of the bowl to remove the excess chocolate. If desired, add a couple of mini morsels for garnish. Store in refrigerator for up to a week.