In a mixing bowl, beat the cream cheese until smooth and silky.

Stir in the powdered sugar, vanilla, and 1/2 teaspoon cotton candy flavoring until well combined.

Gently fold in the whipped topping and heavy cream until the filling is light and fluffy.

Pop the bowl into the fridge for 30 minutes to firm up.

Separate the biscuits and lightly dust your work surface with the 2 tablespoons flour.

Using a rolling pin or the heel of your hand, roll each biscuit into a thin round about the size of your palm.

Scoop 1 to 2 tablespoons of the chilled filling and roll it into a ball.

Place the filling ball in the center of the flattened biscuit, bring the edges up, and pinch to seal completely.

Roll the sealed bomb between your hands to make it smooth and round.

In a heavy pot or deep fryer, warm vegetable oil to 350°F (175°C).

Keep the temperature steady to cook the bombs evenly without soaking up too much oil.

Gently lower a few bombs into the hot oil — don’t overcrowd.

Fry for about 1 to 2 minutes per side, turning carefully until they’re beautifully golden.

Use a slotted spoon to transfer them to paper towels to drain.

In a shallow bowl, stir together the granulated sugar and optional 1/2 teaspoon cotton candy flavoring.

While the bombs are still warm, roll them in the colored sugar until fully coated.

Dust with powdered sugar or drizzle with melted white chocolate and add a tuft of cotton candy on top just before serving.