Let the cream cheese sit at room temperature until soft. Use an electric mixer or a sturdy spoon to beat it until it becomes totally smooth and creamy.

In a separate bowl, pour in the heavy whipping cream. Begin whipping on medium-high speed, gradually adding the powdered sugar and vanilla extract. Continue until stiff peaks form — the cream should hold its shape when the beaters are lifted.

Gently fold the whipped cream mixture into the smooth cream cheese. Aim for a light, fluffy cheesecake-like filling. Be careful not to overmix — you want airiness, not heavy density.

Wash and dry your fruits carefully (berries especially — pat them dry gently to avoid breaking them). Slice strawberries, if using, and leave smaller berries like blueberries or raspberries whole.

In a large bowl, combine the prepared cheesecake base and the fruit. Fold gently until all the fruit is coated evenly. If using delicate fruits or bananas, add them just before serving to keep their texture.

Chill the salad in the refrigerator for at least 30 minutes (or up to a couple of hours) so flavors meld and the mixture settles.