Preheat your oven to 150°C (300°F) and line two baking sheets with parchment paper.

Sift together almond flour and powdered sugar in a large mixing bowl, then set aside.

Beat the egg whites and cream of tartar until foamy, then gradually add granulated sugar while whipping until stiff peaks form.

Gently fold in vanilla extract, strawberry extract, and pink food coloring into the whipped egg whites.

Carefully fold the sifted almond flour mixture into the egg whites until the batter flows like lava.

Transfer the batter into a piping bag and pipe small circles onto the prepared baking sheets.

Let the piped macarons rest at room temperature for 30-60 minutes until they form a skin.

Bake macarons in the preheated oven for 15-20 minutes, rotating halfway through.

Allow the macarons to cool completely on the baking sheets.

Beat cream cheese and butter until smooth, then mix in powdered sugar and strawberry extract for the filling.

Pair up macaron shells and pipe cheesecake filling onto one shell before sandwiching with another.

Crush freeze-dried strawberries and sprinkle on top of the assembled macarons before serving.