In a large mixing bowl, beat marshmallow cream, softened butter, vanilla extract, and peppermint extract until fully combined. Gradually add the powdered sugar and mix on medium speed until well blended. The mixture may take a few minutes to come together.

Line a large baking sheet with parchment paper. Using about 1 tablespoon of filling per patty, shape it into a ball, then flatten it for the traditional round shape. If you want to make football shapes, form a ball and then pinch the ends. Continue until all the filling is used. Cover the shaped patties with plastic wrap and freeze for at least 2 hours, or overnight.

Melt the Ghirardelli dark chocolate melting wafers according to package directions. Use a toothpick to dip each frozen peppermint patty into the melted chocolate. Let the excess chocolate drip off and place the coated patty back onto the parchment paper. Repeat with all the patties. They should set quickly due to being coated while still cold.

If making football shapes, melt the Ghirardelli white chocolate wafers according to package directions. Pour the melted white chocolate into a small ziploc bag, cut a tiny corner off the bag, and pipe laces onto the chocolate-coated football-shaped patties. They will set within minutes.

Store the finished peppermint patties at room temperature in a covered container.