A fairly straight forward approach, is to whip the ingredients you mentioned above:
Whip the cream cheese until lighted, and airy. Add powdered sugar(too much, it will become runny), extract, and whip again lightly, just to incorporate. have it as a pipeable consistency, and you can put on graham cracker fingers, and topped with sliced fruit for a faux Finger bite. . . you can pipe into store bought volovants, again top with fruit/filling, pipe on a spoon, top with fruit and butter toasted, crumbled graham cracker crumbs for a de-constructed "fruit" cheesecake bite(see below). . .
This pic below isn't too unlike a no bake cheesecake, because we were making 400 of em, the whipped cheese was stabilized with a couple of leaves of gelatin. This was the gelatin stabilized whipped Cream Cheese, sugar, vanilla, reduced champagne, on a crumb pase amd cognac macerated berry brunoise, piped into a 2 bite disposable. . .
When doing it on a larger scale, remember: The Colder, the better.