In a large mixing bowl, pour in your cold heavy cream. Using an electric mixer, beat the cream on medium-high speed for about 3–4 minutes, or until stiff peaks form. Once ready, gently set this fluffy mixture aside for later.

In another mixing bowl, place the softened cream cheese and beat it with a mixer on medium speed until smooth and creamy, approximately 1–2 minutes. Gradually add in the powdered sugar and vanilla extract, mixing until fully fluffy and combined, which should take around another minute.

Carefully fold the whipped cream into the cream cheese mixture using a rubber spatula to maintain the light and airy texture. This blending should take about 2–3 minutes.

Carefully layer the mousse into individual serving glasses or jars. Consider adding graham cracker crumbs at the bottom or in between layers and top with fresh berries or chocolate shavings before refrigerating until ready to serve.