In small bowl, whip cold heavy cream on high speed 2 to 3 minutes or until stiff peaks form. Set aside. Note: Chilling bowl and whisk first can help cream whip up faster.
Add cream cheese to other bowl. Use mixer on medium speed to mix cream cheese until light and fluffy, then slowly mix in brown sugar and cinnamon until fully combined.
Use spatula to stir in crushed cinnamon cereal, mixing until thoroughly combined. Gently fold in whipped cream, being careful not to stir too much or too vigorously.
Cover bowl with plastic wrap and refrigerate until 1 hour before serving. Remove from fridge and bring to room temperature before serving, then garnish with additional crushed cereal and serve.
Sugar: You can use Brown Swerve, coconut sugar, Sukrin, or golden monk fruit instead of brown sugar.
Cinnamon Sugar Cereal: Classic Cinnamon Toast Crunch works really well here, but you could also use churro cereal or really any other type of cinnamon cereal. I typically use an organic cinnamon cereal for ingredients that are a little less processed.
Make it Keto: Use Brown Swerve or Sukrin and substitute a keto cinnamon cereal (like Catalina Crunch).
Make it Gluten Free: Use a gluten-free cinnamon cereal like Van's Cinnamon Heaven.