With an electric mixer on high speed, beat the cream cheese until smooth.

Mix in the powdered sugar and vanilla until well incorporated. Set aside.

In a separate bowl, beat the heavy cream with an electric mixer until soft peaks form.

Add the corn syrup and continue beating until stiff peaks form.

Fold half of the whipped cream into the cream cheese mixture. Repeat with the remaining whipped cream. Refrigerate until ready to serve.

Pipe or spoon the mousse into individual serving dishes. Top with fresh fruit or your favorite cheesecake toppings.