01 - Beat cream cheese with granulated sugar and vanilla extract in mixing bowl until completely smooth and creamy. Ensure no lumps remain.
02 - Pour heavy cream into cheese mixture and continue beating until filling becomes light, fluffy, and holds soft peaks.
03 - Scoop 1 tablespoon portions of filling and roll between palms to create 16 uniform balls. Arrange on parchment-lined baking sheet.
04 - Place tray in freezer for 15 to 20 minutes until centers are firm and hold their shape during handling.
05 - Pull small portion of cotton candy and gently flatten in palm. Center one cheesecake ball on cotton candy and carefully wrap around, pinching edges to seal completely. Roll lightly between hands to form smooth sphere.
06 - Immediately sprinkle with colored decorations or edible glitter while cotton candy remains tacky.
07 - Serve promptly for optimal fluffy texture. If storing, refrigerate briefly and consume within 1 hour to prevent cotton candy from dissolving due to humidity.