Begin by melting white chocolate candy melts or vanilla Candiquik in a microwave-safe bowl for about 1-2 minutes, stirring every 30 seconds until smooth. Take your ice cream cones and dip the tops into the melted chocolate, ensuring an even coat. Next, roll the chocolate-coated tops in 4th of July sprinkles and set them aside on a parchment-lined tray to harden for about 15 minutes.

In a large mixing bowl, beat together softened cream cheese, sugar, and vanilla extract using an electric mixer on medium speed for about 2-3 minutes until fully smooth. Gently fold in the Cool Whip until well combined. If the mixture seems too loose, refrigerate it for about 15-30 minutes to help it firm up for easier piping.

Transfer the cheesecake filling into a piping bag fitted with a star tip. Carefully fill each hardened cone with the cheesecake mixture, making sure to leave a little room at the top for decoration. Pipe the filling from the bottom to the top, creating a swirl effect until all cones are filled.

Top each cone with a generous drizzle of blueberry sauce and a maraschino cherry. Serve these delightful cones immediately for the best texture and flavor.