Step 1: In a large mixing bowl, beat the softened full-fat cream cheese with an electric mixer on medium speed until it is completely smooth and creamy. Scrape down the sides of the bowl as needed to ensure no lumps remain.
Step 2: Add the powdered sugar and vanilla extract to the cream cheese. Continue beating on medium speed until well combined and smooth. Taste and adjust sweetness if desired.
Step 3: In a separate, very cold bowl, whip the very cold heavy cream with clean beaters on high speed until stiff peaks form. Be careful not to over-whip.
Step 4: Gently fold about one-third of the whipped cream into the cream cheese mixture using a rubber spatula. This lightens the cream cheese base, making it easier to incorporate the rest without deflating.
Step 5: Add the remaining whipped cream to the cream cheese mixture. Gently fold until just combined and no streaks of plain whipped cream are visible. Do not overmix.
Step 6: Your cream cheese crepe filling is now ready! Use immediately or cover and refrigerate for up to 3 days. Allow it to sit at room temperature for 10-15 minutes before filling crepes if it's been refrigerated.