In a mixing bowl, blend together 8 ounces of softened cream cheese, ¾ cup of granulated sugar, 1 teaspoon of vanilla extract, and 1 cup of crushed cotton candy until velvety smooth.

Cover the mixing bowl with plastic wrap and refrigerate the filling for about 30 minutes.

In a separate bowl, combine 1 cup of graham cracker crumbs, 1 cup of all-purpose flour, 1 teaspoon of baking powder, and a pinch of salt. Mix thoroughly before adding 2 large eggs and stirring until a soft dough forms.

Take a small piece of dough, flatten it in your palm, spoon about a tablespoon of the chilled filling into the center, and wrap the dough around the filling to seal.

Place the shaped bombs on a parchment-lined tray and freeze for about 15 minutes.

Heat vegetable oil or canola oil to 350°F (175°C). Fry the bombs for about 2-3 minutes until golden brown and crispy.

While warm, dip each bomb into melted cotton candy-flavored candy melts. Coat with finely crushed cotton candy and let set on parchment paper.