In a mixing bowl, beat together 1 (8 oz) package of softened cream cheese, 1 cup of powdered sugar, and 1 teaspoon of vanilla extract until smooth and creamy.

Gently fold in 1 cup of whipped topping or heavy cream until fully combined.

Scoop the cheesecake filling into 1-inch balls and place on a parchment-lined baking sheet. Freeze for 20-30 minutes.

Crush 15 vanilla sandwich cookies into fine crumbs and mix with a small amount of cream cheese until a soft dough forms.

Flatten a small amount of cookie dough in your palm, place a frozen cheesecake ball in the center, and wrap the dough around it.

Roll it between your hands to form a smooth bomb without any cracks.

In a dish, combine 1 cup of cotton candy-flavored sugar with ¼ cup of crushed freeze-dried strawberries and pink sprinkles.

Roll each cheesecake bomb in the mixture until thoroughly coated.

Arrange on a parchment-lined baking sheet, cover with plastic wrap, and chill in the refrigerator for at least 1 hour before serving.