In a large mixing bowl, beat marshmallow cream, butter, vanilla extract, and peppermint extract until fully combined. Add powdered sugar and mix on medium speed until well blended.

Line a large baking sheet with parchment paper. Using about 1 tablespoon of filling, shape into a ball and flatten for traditional shape. For footballs, shape into a ball and pinch the ends. Freeze for about 2 hours.

Melt dark chocolate wafers according to package directions. Dip frozen peppermint patties into chocolate using a toothpick, then tap to remove excess and place on parchment paper. Chill until set.

Store at room temperature in a covered container.

If making football-shaped patties, melt white chocolate and pipe laces onto the coated patties. Chill before serving.