Line a 9 x 9 baking dish with foil.

In a large saucepan combine white chocolate, sweetened condensed milk, butter, and peppermint extract.

Heat over medium low, stirring frequently, until everything is melted and mixed together.

Add in the marshmallow cream and mix well until combined.

Remove from heat and pour into the prepared pan. Immediately sprinkle with peppermints and sprinkles. Gently press the sprinkles into the fudge so that they stick.

Refrigerate for at least 4 hours.

Cut into 36 squares and serve.