Beat softened cream cheese, sugar, 1 egg, peppermint extract, and 3 drops green food coloring with an electric mixer until smooth; set aside.

Preheat oven to 350°. Spray 9x9-inch baking pan with nonstick spray; set aside.

Place mix into large bowl. Add remaining eggs, water, and vegetable oil. Combine with a spoon until combined and moistened. Spread batter into a greased 9x9-inch baking pan.

Drop cream cheese mixture by spoonfuls on top of brownie batter. Use a toothpick or knife and gently swirl cream cheese mixture into brownie mix. Bake for 38 to 40 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean; cool completely. Store covered in refrigerator up to 3 days.