In a mixing bowl, combine room-temperature cream cheese, sugar, vanilla extract, and cotton candy flavoring. Blend on medium speed until smooth and creamy for 2-3 minutes.

Gently fold in the whipped cream using a spatula, being careful not to deflate the mixture. This should take about 1-2 minutes.

In a separate mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until the mixture resembles wet sand.

Preheat your oven to 350°F (175°C). Press the crispy shell mixture firmly into the bottom and sides of a muffin tin's cup.

Once baked for 5-6 minutes and slightly golden, allow the shells to cool before filling.

Fill each shell with the cheesecake filling until just full, smoothing out the tops.

Sprinkle cotton candy sprinkles generously over the tops, adding a fun visual touch.

Chill the filled muffin tin in the refrigerator for at least one hour to set.