Step 1: Make the Cheesecake Filling
In a medium bowl, beat softened cream cheese until smooth. Add powdered sugar, vanilla extract, and cotton candy extract. Mix until creamy and well blended.
Fold in whipped topping and heavy cream until light and fluffy. Chill for 20–30 minutes to firm up slightly.

Step 2: Prepare the Dough
Lightly flour your surface and roll each biscuit flat using a rolling pin.
Spoon about 1 tablespoon of cheesecake filling into the center of each biscuit.
Fold the edges over and pinch to seal completely. Make sure no filling leaks out during frying.

Step 3: Heat the Oil
In a deep pot, heat vegetable oil to 350°F (175°C). Line a plate with paper towels for draining.

Step 4: Fry the Cheesecake Bombs
Carefully drop 2–3 bombs into the oil at a time. Fry for about 1–2 minutes per side or until golden brown.
Remove with a slotted spoon and place on paper towels to drain excess oil.

Step 5: Coat and Garnish
In a small bowl, combine granulated sugar with cotton candy flavoring and a drop of food coloring if desired. Roll each warm bomb in the sugar mixture.
Top with cotton candy, powdered sugar, or a drizzle of white chocolate before serving.