In a large bowl or stand mixer fitted with a paddle attachment, beat the cream cheese until smooth. Then add in ⅓ cup of sugar and beat until smooth and creamy.
Beat in the egg, mint extract, and green food coloring at low speed until evenly mixed and colored.
Fold in the chopped Andes mints just until they're evenly distributed throughout the batter.
Divide the cream cheese mixture evenly on top of the cheesecake crusts. They will be a little more than ¾ full. Use the back of a spoon or rubber spatula to smooth out the top.
Bake for 20 minutes. Then, turn off the oven but leave the pan in the oven and prop the door open. Allow the cheesecakes to cool in the warm oven for an additional 10 minutes.
Then remove them from the oven and let them sit in the pan on a wire rack at room temperature for about 30 minutes before transferring to the refrigerator to chill for at least 6 hours.
Remove them from the pan and take off the muffin liners.