In a mixing bowl, combine softened cream cheese, powdered sugar, and vanilla extract. Beat on medium speed until smooth and creamy, about 2-3 minutes. Drop dollops onto a parchment-lined tray and freeze for 30–60 minutes until firmly set.

In a stand mixer, combine softened butter with brown sugar and granulated sugar. Beat for about 3 minutes until light and fluffy.

Add the egg, vanilla extract, strawberry extract, and optional food coloring to the butter mixture. Beat on low speed until fully combined, creating a vibrant pink dough.

Gradually incorporate all-purpose flour, baking soda, baking powder, and salt into the wet mixture on low speed. Mix until just combined.

Using about 2 tablespoons of dough, flatten it in your hand and place a frozen cheesecake dollop in the center. Wrap the dough around the filling and form a smooth ball. Roll each cookie ball in granulated sugar before placing on a baking sheet.

Preheat your oven to 350°F (175°C) and bake the cookies for 10–12 minutes until edges are set and centers are softly puffy.