With an electric mixer on high speed, beat the cream cheese until smooth.
Mix in the powdered sugar and vanilla until well incorporated. Set aside.
In a separate bowl, beat the heavy cream with an electric mixer until soft peaks form.
Add the corn syrup and continue beating until stiff peaks form.
Fold half of the whipped cream into the cream cheese mixture. Repeat with the remaining whipped cream. Refrigerate until ready to assemble.
Mix peaches with sugar and let sit for 20 minutes. Put peaches and their juice with remaining ingredients in skillet and cook over low heat until it thickens, about 10 minutes. If your peaches aren’t as ripe/soft as you would like, cover your sauce pan with a lid to allow you to cook them for longer and soften the peaches.
Beat the butter and brown sugar with electric mixers until creamy. Add the cinnamon, salt, baking soda, and flour. The mixture should be crumbly. Place in a pan and bake at 350 for about 20 minutes. Remove from oven and crumble.
Assemble parfait. Layer of crumb, mousse, peach, mousse, peach until almost full. Top with crumple and serve!