In the bowl of a stand mixer fitted with the whisk attachment or a medium mixing bowl using an electric mixer with a whisk attachment, beat cream cheese until smooth.
Add extract, beating again. Add powdered sugar in stages, until add added. Mixture will be mealy and then work into a thick batter.
Transfer to a piping bag fitted with the 109 star tip. Only fill 1/3 of the way, it makes it easier to pipe.
Pipe out small rosettes onto a wax paper lined rimmed baking sheet. Immediately top with desired sprinkles while still tacky.
Allow to set for 1-2 hours.
Store between layers of waxed paper in an airtight container in the refrigerator.
If you've tried this recipe, come back and let us know how it was!
If you'd prefer patties: Coat your hands with powdered sugar (it is sticky!) and shape into 1/2 inch. balls. If desired, roll in sprinkles. Place on wax paper. Flatten with a fork. Let stand until firm, 1-2 hours.