In a large mixing bowl, use an electric mixer on medium speed to beat the softened cream cheese until it's smooth and fluffy, about 2-3 minutes.

Incorporate the powdered sugar and vanilla extract into the cream cheese mixture, mixing for another 1-2 minutes until well combined.

Gently fold in the thawed whipped topping with a spatula until just combined.

Rinse and dry all fresh fruits thoroughly. Halve strawberries, peel and slice kiwi, and cut pineapple into bite-sized pieces.

Carefully fold the prepared fruits into the cheesecake mixture.

Cover the bowl with plastic wrap and refrigerate the salad for at least 1 hour.

Before serving, sprinkle the toasted coconut flakes generously on top.