In a mixing bowl, beat 8 ounces of softened cream cheese, 1 cup of powdered sugar, and 1 teaspoon of vanilla extract until fully smooth and creamy, about 3 minutes. Gently fold in 1 cup of whipped topping or heavy cream.

Using a small cookie scoop or your hands, scoop the cheesecake mixture into 1-inch balls and place them on a parchment-lined baking sheet. Freeze the cheesecake balls for 20-30 minutes until firm.

In a food processor, crush 1 cup of vanilla sandwich cookies until they resemble fine crumbs. Combine with 4 tablespoons of softened cream cheese until a soft dough forms. Wrap the dough around each frozen cheesecake ball, sealing completely.

Mix together 1/2 cup of cotton candy-flavored sugar and 1/4 cup of crushed freeze-dried strawberries for a colorful coating.

Roll each cheesecake ball in the sugary mixture until fully covered, ensuring even coverage.

Chill the coated cheesecake bombs in the refrigerator for at least 1 hour before serving.