In a large mixing bowl, beat 8 ounces of softened cream cheese using an electric mixer on medium speed until fluffy, about 2 minutes.

Gradually add 1 cup of powdered sugar and 1 teaspoon of vanilla extract, mixing until smooth and creamy, about another 2 minutes.

Carefully fold 12 ounces of thawed whipped topping into the cream cheese mixture using a silicone spatula until fully combined.

Rinse and dry 1 cup each of strawberries, pineapple chunks, kiwi, and raspberries. Hull and halve the strawberries, peel and slice the kiwi, and chop the pineapple.

Fold the fruits gently into the cheesecake base until all are evenly coated, about 1-2 minutes.

Cover the mixing bowl and refrigerate for at least 1 hour to allow flavors to meld.

Just before serving, sprinkle ½ cup of toasted coconut flakes over the top.

Scoop the salad into bowls and serve chilled.