1. In a medium bowl, beat the softened cream cheese until smooth and fluffy.

2. Add the powdered sugar, vanilla extract, and cotton candy flavoring, then mix until fully combined.

3. Fold in the whipped topping gently until the filling is light and creamy.

4. Divide the filling into two portions and tint one pink and one blue, leaving a little plain if you want a marbled effect.

5. Scoop small portions of the filling onto a parchment-lined tray, lightly combining colors as you shape each ball.

6. Freeze the cheesecake balls for 45 to 60 minutes, or until firm.

7. Place the flour in one shallow bowl, the beaten eggs in a second bowl, and the crushed cornflakes in a third bowl.

8. Roll each frozen cheesecake ball in flour, then dip in egg, then coat well in crushed cornflakes.

9. Air fry at 375°F for 3 to 5 minutes with a light coating of cooking spray, or deep fry at 350°F for 20 to 30 seconds until golden.

10. Transfer to a rack or paper towel-lined plate and let cool for 2 minutes.

11. Top with shredded coconut and sanding sugar or tinted coconut before serving.