In a mixing bowl, beat 8 oz of softened cream cheese with ¼ cup powdered sugar and 1 tsp vanilla extract until smooth and creamy. In a separate bowl, whip 1 cup of heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined. Cut into small squares and chill in the refrigerator for 30 minutes to firm up.

While the cheesecake bites chill, wash and halve 2 cups of strawberries, and prepare 2 cups of green grapes and 1 cup of red grapes by rinsing them under cold water. Pat the fruits dry gently with a paper towel.

In a large serving dish, start layering your Caramel Crunch Cheesecake Fruit Salad. Begin with a layer of halved strawberries, followed by the green grapes and red grapes. Evenly distribute the cooled cheesecake bites across the fruits.

Sprinkle ¼ cup of crushed graham crackers or cookie crumbs over the layered salad. Add ¼ cup of chopped peanuts or pecans for extra nuttiness and drizzle with ½ cup of caramel sauce and ¼ cup of white chocolate drizzle.

Let the Caramel Crunch Cheesecake Fruit Salad rest in the refrigerator for an additional 30 minutes before serving.