In a large mixing bowl, beat the softened cream cheese until smooth and fluffy, about 2-3 minutes. Add powdered sugar and vanilla extract, mixing until fully incorporated.

Gently fold in the thawed whipped topping, careful not to deflate the mixture, until light and airy, about 1-2 minutes.

Rinse strawberries, pineapple, kiwis, and raspberries. Hull and halve the strawberries, peel and slice the kiwis, and chop the pineapple. Dry the fruits thoroughly.

Fold the prepared fruits into the cheesecake mixture, maintaining the integrity of the fruit pieces, about 2-3 minutes.

Cover and refrigerate the salad for at least 1 hour to allow flavors to meld and the cream to firm up.

Before serving, sprinkle toasted shredded coconut on top of the salad for added crunch.

Scoop the salad into bowls and serve fresh to enjoy its vibrant flavors.