Step 1: In a medium bowl, combine the coarsely chopped fresh cranberries and granulated sugar. Stir well and let sit for at least 15 minutes, or up to an hour, allowing the sugar to draw out some of the cranberry juices. This mellows their tartness.
Step 2: In a separate large mixing bowl, beat the softened cream cheese with powdered sugar until smooth and creamy. Add the vanilla extract and mix until just combined.
Step 3: Gently fold the thawed whipped topping into the cream cheese mixture until no streaks remain. Be careful not to overmix, as this can deflate the whipped topping.
Step 4: Add the well-drained crushed pineapple, mini marshmallows, and chopped pecans to the cream cheese mixture. Gently fold everything together until all ingredients are evenly distributed.
Step 5: Stir in the sugared cranberries from Step 1. Mix carefully to ensure everything is well combined without crushing the marshmallows too much.
Step 6: Transfer the cranberry fluff salad to a serving bowl. Cover tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the salad to set.