1.Beat cream cheese, butter and extract in a small bowl with an electric mixer until light and fluffy; gradually beat in sifted icing sugar.
2.Using a fork, combine cream cheese mixture and crumbs in a medium bowl. Using wet hands, roll level tablespoons of mixture into balls, squeezing firmly. Place balls on a baking paper-lined tray. Freeze 1 hour, or refrigerate 3 hours or overnight, until firm.
3.Melt chocolate in a medium heatproof bowl over a medium saucepan of simmering water (don’t let water touch base of bowl). Transfer to a heatproof jug.
4.Dip the end of one stick into chocolate, then push it about halfway into a ball of cake. Return to tray. Repeat with remaining sticks and balls of cake. Place tray in the freezer for about 5 minutes to set.
5.Using a rolling pin, flatten mallows.
6.Decorate about four cake pops at a time. Dip a pop into the chocolate, rocking back and forth to coat; don’t swirl the pop, or it’ll break. Allow excess chocolate to drip back into the jug. Stand cake pop upright in a styrofoam block. Before chocolate on pop completely sets, decorate with mallows and an M&M. Stand upright until set. Repeat with remaining cake pops. Re-melt chocolate as necessary.
7.Slide mint leaves onto sticks.
Use white Candy Melts in place of chocolate Melts for an extra-white finish.Note