In a mixing bowl, beat the cream until stiff peaks form.
In a separate bowl, beat the cream cheese with confectioners' sugar until combined. Fold through the whipped cream, followed by the snickerdoodle cookies, cinnamon, and vanilla extract.
Refrigerate for an hour, to firm up.
Notes
TO STORE. Leftover cookie dough dough can be stored in an airtight container for up to a week in the fridge.TO FREEZE. Transfer the dough to an airtight container and freeze for up to 3 months.