Cut the angel food cake into 1 inch cubes. Beat the cream cheese and sugar until well combined. Stir in vanilla. Gently fold the cool whip into cream cheese mixture. Place half of the cake cubes in a large clear glass bowl (or individual dessert dishes). Cover with half of the cool whip mixture then half of the berries. Top with the remaining cake the cool whip mixture. Arrange remaining berries in a decorative fashion on top of the trifle. Serves 12. Note: For a lighter version of this festive dessert, use Nuefchatel Cheese and light or fat free cool whip. Try substituting and seasonal berries or peaches for a great variation on this treat.