Beat together the cream cheese, ricotta, sugar, cream, and peppermint extract in the bowl of a stand mixer until light and fluffy. Fold in 1/4 cup of the crushed peppermint candies.
Place the filling into a cookie press or piping bag with a plain tip. Fill each shell enough to form a nice dollop on the edge of each cannoli shell. Once filled, sprinkle a pinch of crushed peppermint candies and green sugar on the visible dollop of filling on each end of the cannoli.
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