In a large mixing bowl, beat marshmallow cream, softened butter, vanilla extract, and peppermint extract until fully combined.

Add the powdered sugar and mix on medium speed until well blended. The mixture may take a couple of minutes to come together.

Line a large baking sheet with parchment paper. Scoop about 1 tablespoon of the peppermint filling and shape it into a ball, then flatten it into a traditional patty shape. If making footballs, shape into a ball and pinch the ends. Continue until all filling is used.

Cover the shaped patties with plastic wrap and freeze for at least 2 hours, or preferably overnight, until firm.

Melt the Ghirardelli dark chocolate wafers according to package directions. Using a toothpick, dip each frozen peppermint patty into the melted chocolate. Tap off any excess chocolate and place the coated patty back onto the parchment-lined baking sheet.

Repeat with remaining patties until all are coated. The chocolate should set quickly as the patties are still cold.

If making football shapes, melt the white chocolate wafers according to package directions. Pour the melted white chocolate into a small zip-top bag, snip off a small corner, and pipe laces onto the chocolate-coated football-shaped peppermint patties.

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