In a medium bowl, beat the softened cream cheese, powdered sugar until smooth.
Add the heavy cream and vanilla extract. Mix until smooth. Set aside.
Line a baking sheet with parchment paper.
Unfold the puff pastry sheet on a lightly floured surface.
Cut the puff pastry sheet into six equal parts.
With a sharp knife, score an inner rectangle on top of each puff pastry piece. You don't want to cut all the way through
Poke holes throughout the center of the puff pastry.
Bake in the preheated oven for 12 to 14 minutes.
Remove from the oven and allow them to cool for about 15 minutes. The centers will be puffed up but you can gently push them down to make room for the filling.
Add about 2 tablespoons of the cream cheese mixture to the top of each puff pastry.
Arrange the fruit on top in a decorative way.
Right before serving, sprinkle the tops of the pastries with a little powdered sugar and garnish with a sprig of mint.
Notes
You probably will not use all the cream cheese mixture.