01 - Beat cream cheese, granulated sugar, and vanilla extract in a mixing bowl until completely smooth and creamy, ensuring no lumps remain.
02 - Pour in heavy cream and continue beating until the mixture becomes light, fluffy, and holds soft peaks.
03 - Scoop 1 tablespoon portions of the cheesecake mixture and roll into smooth, uniform balls. Arrange on a parchment-lined baking tray.
04 - Place the tray in the freezer for 15-20 minutes until the cheesecake balls are firm to the touch and hold their shape.
05 - Take a small piece of cotton candy and gently flatten it in your palm. Center one cheesecake ball on the cotton candy and carefully wrap the candy around it, pinching edges to seal. Gently roll between palms to create a smooth, round puff ball.
06 - Immediately press colored sprinkles or edible glitter onto the exterior if desired, working quickly while the cotton candy is tacky.
07 - For optimal texture, serve right after assembly. If necessary, refrigerate briefly, but avoid extended storage as cotton candy will begin to dissolve from moisture exposure.