Is there a difference in "Heavy Cream" and "Heavy Whipping Cream"?
Generally these terms are interchangeable, at least in the United States. It should be noted that in the US, a lot of heavy creams have stabilizers like gellan gum, and the most are UHT pasteurized.
The former will slightly impact baking characteristics and make whipping / emulsification easier, and the latter will impact setting characteristics in cheese, relative to normal pasteurized or raw cream with its enzymes intact. This should not impact most recipes.