01 - Beat cream cheese with sugar and vanilla extract in a 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 - Flatten a small piece of cotton candy in palm, place cheesecake ball in center, gently wrap and pinch edges to seal. Roll lightly to form smooth puff balls.
06 - Sprinkle colored sprinkles or edible glitter over puff balls if desired.
07 - Serve immediately for optimal texture, or refrigerate until serving (cotton candy dissolves with prolonged moisture exposure).