Begin by washing and hulling the strawberries and slicing them into bite-sized pieces. Rinse the grapes and chop the green apples into small cubes, tossing them with lemon juice to prevent browning. Drain any canned pineapple before adding. Combine all prepared fruits in a large mixing bowl.

In a medium bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.

Pour the cheesecake filling over the mixed fruit in the large bowl. Gently fold to coat the fruit without smashing it.

Drizzle caramel sauce generously over the salad or serve on the side. This enhances the overall dessert experience.

Cover with plastic wrap and refrigerate for at least 1 hour before serving. Dish out into bowls and consider adding more caramel or crushed graham crackers on top.