Bring cream to simmer in heavy saucepan on medium heat. Add tea bags; remove from heat. Let steep 6 min. Remove tea bags, squeezing out liquid. Discard tea bags. Refrigerate cream until very cold.

Beat cream cheese, powdered sugar and vanilla with electric mixer fitted with paddle attachment on medium speed until mixture is very light, scraping side of bowl occasionally. Whip chilled infused cream in separate bowl until soft peaks form. Fold into cream cheese mixture in 3 additions, mixing just until combined.

Pipe 2-1/4 oz. mixture into each of 14 narrow dessert shooter glasses (5 or 6-oz.). Cover. Refrigerate 1 hour or until completely chilled.

Whip egg whites with electric mixer fitted with whisk attachment on high speed until foamy. Gradually add granulated sugar while whipping until stiff peaks form. Fold in powdered sugar by hand. Spoon mixture into pastry bag fitted with #8 round tip.

Pipe meringue onto parchment paper-lined sheet pan into 14 (2-1/4-inch diameter) "kiss shapes." Sprinkle evenly with 1 oz. cookie pieces. Bake in 200°F standard oven 3 hours or until dry.

Spoon 1/2 oz. of the remaining cookie pieces on top of the mousse in each chilled glass. For finishing with smoke, fill smoke gun chamber with loose tea from bags. Direct smoke into each glass then immediately top with 1 Meringue before serving.