In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and sugar at medium speed until creamy, about 2 minutes. Change to the whisk attachment. Gradually add cream, beating at low speed until just incorporated. Increase speed to medium and beat until fluffy, about 1 to 2 minutes.

Spread cream cheese mixture evenly on 1 side of each bread slice. Arrange fruit evenly on 3 bread slices and top with remaining bread slices, cream cheese mixture side down. Cover with plastic wrap or a lightly dampened paper towel and refrigerate for at least 20 minutes or up to 1 hour.

Using a serrated knife, cut sandwiches into even squares, removing crust. Cut each square into 2 triangles.