Start by softening the cream cheese in a mixing bowl at room temperature for about 15 minutes. Beat the softened cream cheese, powdered sugar, and vanilla extract together until the mixture becomes smooth and creamy. In a separate bowl, whip the heavy cream until stiff peaks form, which should take about 3-5 minutes. Gently fold the whipped cream into the cheesecake mixture until combined, then refrigerate for 30 minutes to firm up.

Once the cheesecake mixture has chilled, remove it from the fridge. Using a sharp knife, cut the chilled cheesecake into bite-sized squares, about 1 inch each. Set the squares aside on a platter.

Wash the strawberries, green grapes, and red grapes thoroughly. Slice the strawberries into quarters and halve the grapes. Arrange the chopped fruits in a large mixing bowl.

In a large serving dish, layer the fruits by placing strawberries, green grapes, and red grapes at the bottom. Add the chilled cheesecake bites among the fruits.

Sprinkle crushed graham crackers or cookie crumbs over the layered fruit and cheesecake bites, followed by chopped peanuts or pecans.

Drizzle a generous amount of caramel sauce over the entire salad. Optionally, add a drizzle of melted white chocolate.

Serve immediately or refrigerate for an additional 30 minutes to enhance flavors.