01 - In a mixing bowl, beat softened cream cheese with granulated sugar and vanilla extract using a hand mixer until the mixture achieves a smooth, creamy consistency with no lumps.
02 - Add heavy whipping cream to the bowl and continue beating until the filling becomes light and fluffy, approximately 2-3 minutes of mixing.
03 - Using a tablespoon measure, scoop portions of the cheesecake mixture and roll between your palms to form uniform small balls. Arrange the shaped balls on a parchment-lined baking tray.
04 - Transfer the tray to the freezer and chill the cheesecake balls for 15-20 minutes until they hold their shape firmly when handled.
05 - Working with one cheesecake ball at a time, flatten a small piece of cotton candy in your palm. Place a chilled cheesecake ball in the center and gently wrap the cotton candy around it, pinching the edges to seal completely. Roll gently between your hands to create a smooth, round puff.
06 - If desired, decorate each puff ball with colored sprinkles or a dusting of edible glitter for added visual appeal.
07 - Serve immediately for optimal texture. Alternatively, refrigerate until ready to serve, noting that cotton candy will gradually dissolve when exposed to moisture over time.