In a medium mixing bowl, whip the heavy cream using an electric mixer on high speed until medium peaks form. Aim for a fluffy, airy texture without over-whipping, which ensures the mousse is light and smooth.

In a separate bowl, add the softened cream cheese along with the vanilla extract and cinnamon, if using. Stir gently with a spoon or mixer until the mixture becomes smooth and creamy, with no lumps remaining.

Carefully fold about half of the whipped cream into the cream cheese mixture to lighten it. This step helps distribute air evenly and makes the final texture more uniform and creamy.

Fold in the remaining whipped cream until the mixture is fully combined and airy. Spoon or pipe the mousse into individual serving dishes. Chill until ready to serve — a brief refrigeration enhances structure and ensures the perfect cheesecake-like consistency.