Start by softening 8 ounces of cream cheese at room temperature for about 15 minutes. In a medium mixing bowl, combine the cream cheese with ½ cup of dried cranberries, ½ cup of chopped pecans, and 1 teaspoon of vanilla extract. Use a spatula to blend these ingredients until they're well incorporated and creamy.

Rinse fresh celery stalks under cold water to remove any debris. Pat dry and chop into 3-4 inch sections.

Fill each celery stick with the creamy mixture using a small spoon or piping bag, ensuring they are generously filled.

Arrange the stuffed celery on a platter, cover with plastic wrap, and refrigerate for at least 30 minutes.

After chilling, slice any larger sections into bite-sized pieces and serve on a platter, garnished with additional chopped pecans or dried cranberries if desired.