In a large bowl, beat the cream cheese until smooth. Beat in the honey and vanilla. Refrigerate until cold.
In a chilled bowl, beat the heavy cream until stiff peaks form. I use my stand mixer with the whisk attachment and beat for approximately 2 1/2 to 3 minutes, stopping to scrape down the sides a few times.
With a rubber spatula, gently blend whip cream into the cream cheese mixture.
Frost the cake and store in the refrigerator until ready to eat.
Enjoy!