Begin by bringing your cream cheese to room temperature for easy mixing. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until it's light and fluffy, about 2-3 minutes. Gradually add in the powdered sugar and vanilla extract, mixing until the mixture is smooth and well combined, which should take around another minute.

Next, gently fold the thawed whipped topping into the creamy cheese mixture using a silicone spatula. Take your time to combine these two elements, as you want to maintain that airy texture. This should take about 1-2 minutes of folding until everything is completely blended.

While your cream mixture is resting, wash and dry the fresh fruits thoroughly. Cut the strawberries in halves and slice the kiwi into rounds or wedges. If you're using canned pineapple, make sure to drain it well to avoid excess moisture. Combine all prepared fruits in a separate bowl.

Gently fold the vibrant fruit mix into the cheesecake cream mixture, ensuring that each piece is evenly coated. Be careful not to overmix, as you want to maintain the fruits' textures and the creaminess of your Hawaiian Cheesecake Salad.

Once combined, transfer the salad into a large serving bowl or individual cups for a pretty presentation. Cover it with plastic wrap and refrigerate for at least one hour.

Before serving, sprinkle your toasted shredded coconut generously over the top of the Hawaiian Cheesecake Salad for that final tropical touch. Serve chilled.