In a large mixing bowl, use a hand mixer to beat 8 ounces of cream cheese and 1/3 cup of granulated sugar until smooth and creamy, about 2-3 minutes.

Add 1 teaspoon of vanilla extract and a few drops of pink food coloring to the mixture and mix on low for another minute until fully incorporated.

In a separate bowl, whip 1 cup of heavy whipping cream on high speed until stiff peaks form, about 4-5 minutes.

Gently fold the whipped cream into the cream cheese mixture until no streaks remain.

Spoon the mixture into mini cupcake liners placed in a muffin tin, filling each 3/4 full.

Chill in the refrigerator for at least 4 hours until set.