01 - Beat the cream cheese with sugar and vanilla extract in a mixing bowl until smooth and creamy texture is achieved.
02 - Add the heavy cream and continue beating until the mixture becomes light and fluffy with increased volume.
03 - Scoop 1 tablespoon portions of the cheesecake mixture and roll into small uniform balls. Arrange on a parchment-lined baking tray.
04 - Freeze the cheesecake balls for 15 to 20 minutes until firm enough to handle without losing shape.
05 - Take a small piece of cotton candy and gently flatten it in your palm. Center a cheesecake ball and softly wrap the cotton candy around it, pinching edges to seal. Roll gently between hands to form smooth, round puff balls.
06 - Decorate the exterior with colored sprinkles or edible glitter if desired, pressing lightly to adhere.
07 - Serve promptly for optimal fluffy texture. Alternatively, refrigerate until serving time. Note that cotton candy begins to dissolve when exposed to moisture for extended periods.