Preheat oven to 350°F. Spray a mini muffin pan with cooking spray then set it aside.
Using an electric mixer, cream butter and sugar in a large mixing bowl then add egg and 2 teaspoons of vanilla; mix until well combine and set aside.
In a separate bowl stir the dry ingredients together; flour, baking powder and salt.
Slowly mix the dry mixture into the creamed sugar mixture then gently fold in the sprinkles.
Roll the dough into tablespoon size balls and place them in the muffin tin; lightly press a spoon or melon baller into the middle of each dough ball to create a mini bowl indentation in the dough.
Place the pan in the over and bake for 14 minutes at 350* degrees. When you remove the pan use a melon baller (or teaspoon) to slightly press the center of each cookie cup down in the middle creating a mini bowl.
Allow the cookie cups to cool for 10-12 minutes in the pan before transferring them to a cooling rack to cool completely.
Prepare the Whipped Cream Cheese Filling by adding heavy cream and a teaspoon of vanilla to a medium mixing bowl then use an electric mixer to blend on high until it begins to thicken. (Approximately 2-3 minutes.)
In another mixing bowl cream the powdered sugar and cream cheese until it is smooth. Add the cream cheese mixture to the bowl with the heavy cream then beat on high until well combined.
Use a piping bag (or ziploc bag) to fill the Funfetti Cookie Cups with Whipped Cream Filling then top them with sprinkles. Chill for 2 hours before serving; keep refrigerated.