Prepare the Cheesecake Filling: In a mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Gently fold in the whipped topping (or whipped cream) until fully combined.

Shape and Freeze: Scoop the mixture into 1-inch balls using a spoon or small cookie scoop. Place them on a parchment-lined tray and freeze for 20–30 minutes, or until firm enough to handle.

Make the Cookie Dough Shell: Crush the vanilla sandwich cookies into very fine crumbs using a food processor or by hand. Mix the crumbs with 3–4 tablespoons of cream cheese until a soft, moldable dough forms.

Wrap the Cheesecake Centers: Take a small portion of the cookie dough and flatten it into a circle in your palm. Place a frozen cheesecake ball in the center and gently wrap the dough around it, sealing completely. Roll into a smooth ball. Repeat with remaining pieces. If sticky, lightly dust your hands with cookie crumbs.

Prepare the Coating: In a shallow bowl, mix the cotton candy sugar, crushed freeze-dried strawberries (if using), and pink sprinkles.

Coat the Bombs: Roll each wrapped cheesecake ball in the cotton candy mixture until fully coated.

Chill Before Serving: Refrigerate the finished cheesecake bombs for at least 1 hour to allow the centers to soften slightly and the flavors to meld. Serve chilled or slightly cool.