Spread the candy melts onto the insides of some silicone cupcake liners. Silicone ones are very important, as they are flexible and sturdy.

Place the cupcake liners in the fridge for 10 minutes to stiffen, then spread a second coating of candy melts on top. Refrigerate while you make the filling.

To make the filling, beat the cream cheese with an electric mixer until light and fluffy. Add the sugar and vanilla extract and mix until combined. Add the whipping cream and beat until stiff peaks form. Place in a piping bag fitted with a large, star-shaped piping tip.

Unmold the candy melt bowls by gently peeling back the silicone liners.

Pipe swirls of cheesecake mixture into the bowls and top with festive sprinkles. Enjoy!