Using an electric hand mixer, whip the heavy cream in a medium-sized bowl on high speed until medium peaks form, about 3 to 5 minutes. The cream should be soft and airy without becoming overmixed.

In a separate bowl, add the softened cream cheese along with the vanilla extract and cinnamon, if desired. Mix with a spoon until smooth and creamy.

Gently fold half of the whipped cream into the cream cheese mixture to lighten it. Once incorporated, add the remaining whipped cream, folding carefully until evenly mixed.

Spoon or pipe the mousse into individual dessert glasses or ramekins, smoothing the tops for a clean presentation.

Chill until ready to serve, and garnish with a light sprinkle of cinnamon or any preferred topping before enjoying.