1-Beat softened cream cheese until smooth, then add powdered sugar, vanilla extract, and cotton candy extract; mix well. Fold in whipped topping and heavy cream, then chill the mixture for at least 30 minutes to make it easier to handle.

2-Roll out the biscuit dough pieces on a lightly floured surface to about ⅛ inch thickness, using the 2 tablespoons of all-purpose flour for dusting to prevent sticking.

3-Scoop 1 to 2 tablespoons of the chilled cheesecake filling into balls. Place each ball onto a dough round, fold the edges over to seal tightly by pinching the seams, and gently roll into smooth spheres. Moistening the edges with water before sealing helps prevent any leaks during frying.

4-Heat 4 cups of vegetable oil to 350°F (175°C) in a deep pot for safe and even frying.

5-Fry 2 to 3 bombs at a time for 1 to 2 minutes per side until they turn golden brown, then drain them on paper towels to remove excess oil.

6-Mix 1 cup granulated sugar with ½ teaspoon cotton candy flavoring and optional pink and blue food coloring to create a pastel coating, then roll the warm bombs in this mixture for added flavor and color.

7-Let the bombs cool slightly, dust with powdered sugar if desired, and add whipped cream or white chocolate drizzle. Finally, garnish with fresh cotton candy pieces before serving for a festive touch.