01 - Beat the cream cheese with sugar and vanilla extract in a mixing bowl until smooth and creamy.
02 - Add the heavy cream and beat until the mixture becomes light and fluffy.
03 - Scoop out 1 tablespoon of the cheesecake mixture and roll into small balls. Place on a parchment-lined tray.
04 - Freeze the cheesecake balls for 15-20 minutes until firm enough to handle.
05 - Take a small piece of cotton candy and gently flatten it in your hand. Place a cheesecake ball in the center and softly wrap the cotton candy around it, pinching to seal. Roll gently to form smooth puff balls.
06 - If desired, decorate with colored sprinkles or edible glitter for extra visual appeal.
07 - Serve immediately for best texture, or keep refrigerated until ready to serve. Note that cotton candy will begin to dissolve if exposed to moisture for too long.