1. Make the Marshmallow Fluff:
   Place the mini marshmallows and light corn syrup in a large, microwave-safe bowl. Heat in 30-second intervals, stirring between each, until fully melted and smooth. Set aside to cool slightly—fluff should be thick but pourable.
2. Prepare the Cream Cheese Base:
   Beat the softened cream cheese in a medium bowl until smooth and creamy. Make sure it’s at room temperature to keep the dip soft and scoopable.
3. Combine Fluff and Cream Cheese:
   Gently fold the warm marshmallow fluff into the cream cheese and vegan milk, until fully combined. Use a folding motion to keep it airy and prevent it from firming up too much. Feel free to add 1 extra tablespoon of milk if you want it less thick.
4. Add Cinnamon:
   Stir in the cinnamon evenly and sprinkle a little extra on top.
5. Serve at Room Temperature:
   Transfer to a serving bowl and enjoy immediately with fresh fruit, graham crackers, or cookies. The dip will stay thick but soft, perfect for scooping.

Tips for Perfect Consistency:

1. Avoid chilling the dip too long before serving, as it may firm up.
2. If refrigerated, let it sit at room temperature for 10–15 minutes before serving and stir gently.