In a medium bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy, about 2-3 minutes. Drop dollops of the filling onto a parchment-lined baking tray and freeze for 30-60 minutes.

In the bowl of a stand mixer, cream 1 cup of softened butter with ¼ cup of packed brown sugar and 1 cup of granulated sugar until light and fluffy, about 3 minutes.

Add 1 large egg, 2 teaspoons of vanilla extract, ½ teaspoon of strawberry extract, and 1 teaspoon of optional food coloring. Mix until combined.

Incorporate 2½ cups flour, 1 teaspoon baking soda, ½ teaspoon baking powder, and ¼ teaspoon salt until just combined.

Take about 2 tablespoons of cookie dough, flatten it, place a cheesecake dollop in the center, and wrap the dough around it. Roll in granulated sugar.

Preheat the oven to 350°F (175°C). Arrange cookie balls on a baking sheet and bake for 10-12 minutes. Cool completely on the sheet.