Combine the cream cheese, sugar, and vanilla in a bowl and beat using an electric mixer until everything is smooth and combined.

Fold in the cool whip until incorporated.

Put the cheesecake mixture in a container with a lid and allow the mixture to cool in the fridge for 2 hours up to overnight.

Melt some vanilla candiquik or white chocolate candy melts with the vegetable shortening. This can be done in the microwave on 50% power or on the stove.

Once the chocolate is melted, dip the top portion of each cone into the chocolate, allowing excess chocolate to fall off.

Roll the chocolate coated ice cream cones in sprinkles. Allow them to set.

In a piping bag fit with a wilton 2D tip, add in the vanilla cheesecake. Pipe the cheesecake into an ice cream cone. Top with a maraschino cherry and blueberry sauce.