In a large mixing bowl, beat the marshmallow cream, softened butter, vanilla, and peppermint extract until well combined. Gradually add powdered sugar and mix until smooth.

Line a baking sheet with parchment paper. Using about 1 tablespoon of filling, shape into a ball, flatten into a disc, or pinch to make football shape. Freeze for 2 hours.

Melt dark chocolate wafers, dip the prepared peppermint centers, tap off excess, and place on parchment. Chill until set.

For footballs, melt white chocolate, pipe laces, and let set.