In a medium mixing bowl, add the cream cheese fruit dip, thawed whipped topping, and vanilla extract. Fold all the ingredients together until thoroughly combined.
In a large mixing bowl, add the drained pineapple chunks, drained maraschino cherries, drained mandarin orange slices, red grapes, banana slices, diced kiwi, diced mango, and sweetened shredded coconut.
To the bowl of fruit, add the cream cheese fruit dip mixture and fold all the ingredients together until all the fruit is coated with the cream cheese fruit dip mixture. Be careful not to break apart the fruit pieces when mixing.
Transfer the tropical cheesecake fruit salad to a large serving bowl. If you reserved a couple of pieces of each fruit, and the sweetened shredded coconut, to use as a garnish, you can add it at this point. Cover and refrigerate for at least 1 hour before serving.
You can find the cream cheese fruit dip in the refrigerated section of the produce department at your local grocery store.
To prevent the banana slices from turning brown, toss them in lemon juice before adding them to your salad.
Be careful not to break apart the fruit pieces when combining it with the cheesecake mixture.