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

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

Melt dark chocolate wafers according to package directions. Dip frozen peppermint shapes into chocolate using a toothpick, letting excess drip off. Place on parchment paper to set.

Store at room temperature in an airtight container.

Optional: Melt white chocolate and pipe laces onto football-shaped candies. Let set.