In a large mixing bowl, beat the softened cream cheese, powdered sugar, butterscotch syrup, and vanilla extract until smooth and creamy.

Gently fold in whipped topping until combined, ensuring a light, airy texture.

Pour the cheesecake mixture into popsicle molds, filling each cavity almost to the top.

Insert wooden sticks into the filled molds, ensuring they are centered and straight. Tap gently to remove air bubbles.

Place the molds in the freezer for at least 4 hours, or until solid.

Melt chocolate or candy melts according to package instructions until smooth and glossy.

Remove frozen pops from molds and dip each into the melted coating, allowing excess to drip off.

Drizzle golden butterscotch syrup over the coated pops and sprinkle with optional toppings, if desired.