Carefully unfold one sheet of thawed puff pastry and place on a lightly floured surface. Using a heart-shaped cookie cutter, cut out hearts. Place on parchment lined baking sheet, leaving about an inch between each heart.
Place in the oven and bake for about 10-12 minutes or until the hearts are golden brown. Remove from oven and place on a cooling rack until they're completely cool.
Scoop half of the whipped cream into the cream cheese mixture and fold it in gently until just combined. Add the remaining whipped cream and fold it in until there are no more visible streaks of whipped cream.
Place one piece of heart pastry on a pan or plate as the bottom "floor" of the pastry. Pipe filling onto the pastry, then top with another pastry heart and pipe another layer of filling. Top with a final pastry heart.
Snip the tip of the bag and carefully glaze the top layer by outlining the heart and filling it in to "flood" it. Top with colored sprinkles while the icing is still wet.