Soften the Cream Cheese: Ensure the cream cheese is fully softened to room temperature. This is essential for achieving a lump-free, smooth dip. If the cream cheese is too cold, the dip will be chunky.

Combine the Base: In a large mixing bowl, using an electric hand mixer or a stand mixer fitted with the paddle attachment, beat the softened cream cheese until it is light and completely smooth, scraping down the sides of the bowl as needed. This should take about 1 to 2 minutes on medium speed.

Add Sweetener and Flavor: Add the entire jar of marshmallow cream (marshmallow fluff) and the vanilla extract to the cream cheese mixture. Continue beating on medium-low speed until all three ingredients are thoroughly combined and the mixture is uniform and silky smooth.

Incorporate the Whipped Topping: Remove the mixing bowl from the mixer. Gently fold in the thawed whipped topping using a rubber spatula. Use large, gentle motions, cutting down the center and sweeping the mixture up, to avoid deflating the whipped topping. Stop mixing as soon as no streaks of white whipped topping remain visible.

Chill: Transfer the finished dip to an airtight container. Cover the container and refrigerate for a minimum of 2 hours. Chilling allows the flavors to properly meld and ensures the dip sets up to a firm, scoopable consistency.

Serve: Transfer the Creamy Vanilla Fruit Dip to a decorative serving bowl. Serve chilled alongside a platter of fresh fruits such as strawberries, grapes, apple slices, pineapple chunks, and melon.