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 until fully combined. Use a folding motion to keep it airy and prevent it from firming up too much.
4. Add Cinnamon:
   Stir in the cinnamon evenly. If you want a slightly looser texture, you can add 1–2 teaspoons of milk or cream, but it should already be thick and scoopable.
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.
3. Use corn syrup instead of water for a smoother, more liquidly-thick texture.