01 - Beat cream cheese, sugar, and vanilla extract in mixing bowl until smooth and creamy.
02 - Add heavy cream and continue beating until mixture becomes light and fluffy.
03 - Scoop 1 tablespoon portions of cheesecake mixture and roll into small balls. Arrange on parchment-lined baking tray.
04 - Freeze cheesecake balls for 15-20 minutes until firm enough to handle.
05 - Working individually, flatten small cotton candy pieces in palm. Place cheesecake ball in center and gently wrap cotton candy around it, pinching to seal. Roll lightly to create smooth puff balls.
06 - Sprinkle with colored sprinkles or edible glitter if desired.
07 - Serve promptly for optimal texture. Refrigerate if not serving immediately (cotton candy dissolves with prolonged moisture exposure).