01 - Beat cream cheese with granulated sugar and vanilla extract in a mixing bowl until completely smooth and creamy, ensuring no lumps remain.
02 - Pour heavy cream into the mixture and continue beating until the filling becomes light, fluffy, and holds soft peaks.
03 - Scoop tablespoon portions of the cheesecake mixture and roll between palms to create smooth balls. Arrange on a parchment-lined baking tray.
04 - Freeze the cheesecake balls for 15 to 20 minutes until firm enough to handle without losing shape.
05 - Take a small portion of cotton candy, flatten gently in palm, center a cheesecake ball, and carefully wrap cotton candy around it. Pinch edges to seal and roll lightly between hands to form smooth puff balls.
06 - Sprinkle colored decorations or edible glitter over the surface while the cotton candy remains tacky for adherence.
07 - Present right after assembly for optimal texture, or refrigerate briefly before serving. Extended exposure to moisture causes cotton candy to dissolve.