Prepare the Cheesecake Filling by beating softened cream cheese, granulated sugar, and vanilla extract until smooth. Fold in cotton candy pieces.

Whip the Heavy Cream until soft peaks form, then fold into the cream cheese mixture.

Mix the Dry Ingredients: combine all-purpose flour, powdered sugar, and baking powder in a bowl.

Combine Wet Ingredients: whisk together the eggs, milk, and melted butter, then mix into the dry ingredients.

Preheat the Oil to 350°F in a deep skillet or fryer. Form cheesecake filling into 1.5-inch balls.

Freeze the Cheesecake Balls for at least 1 hour to maintain their shape while frying.

Coat the Cheesecake Balls in batter, then roll in panko breadcrumbs.

Fry the Cheesecake Bombs in hot oil for 3-4 minutes until golden brown.

Drain and Cool: transfer to a plate lined with paper towels to drain excess oil and cool slightly before serving.