1. Beat the softened cream cheese, powdered sugar, vanilla extract, and cotton candy flavoring until smooth and creamy.

2. Add the heavy whipping cream and beat until the filling is thick, fluffy, and scoopable.

3. Divide the filling into two bowls, tint one pink and one blue, then gently swirl them together without overmixing.

4. Fold in the graham cracker crumbs, cover, and chill the mixture for 30 minutes.

5. Scoop the chilled filling into about 18 small balls and place them on a parchment-lined tray.

6. Freeze the cheesecake balls for at least 1 hour, or until very firm.

7. Place flour in one bowl, whisk eggs with milk in a second bowl, and mix coconut or cornflakes with panko in a third bowl.

8. Roll each frozen cheesecake ball in flour, dip in egg mixture, then press into the crumb coating.

9. Repeat the egg and crumb coating for a thicker shell, then freeze the coated bombs for 20 minutes.

10. Heat vegetable oil to 350°F and fry the bombs in small batches for 45 to 75 seconds, turning gently until golden.

11. Transfer to a paper towel-lined plate and cool for 3 to 5 minutes.

12. Dust with powdered sugar and top with cotton candy right before serving.