01 - Beat cream cheese with sugar and vanilla extract until smooth and creamy, ensuring no lumps remain.
02 - Pour in heavy cream and continue beating until mixture becomes light and fluffy with soft peaks forming.
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 without losing shape.
05 - Take small piece of cotton candy, flatten gently in palm, center cheesecake ball, and wrap cotton candy around it. Pinch to seal and roll gently to form smooth puff ball.
06 - Sprinkle colored sprinkles or edible glitter over puff balls if desired for added visual appeal.
07 - Serve immediately for optimal fluffy texture. Refrigerate until serving time if needed, but avoid prolonged exposure to moisture as cotton candy will dissolve.