Combine cold cream cheese, granulated sugar, and vanilla extract in a mixing bowl. Use an electric mixer on medium speed until smooth, about 2-3 minutes.

Scoop the cheesecake filling into small discs and place on a parchment-lined baking sheet. Freeze for 1 to 2 hours, or until solid.

In a medium saucepan, combine diced strawberries and sugar over medium heat to make strawberry jam. Cook for about 45 minutes, smashing halfway through.

In a large bowl, whisk together flour, baking powder, baking soda, and salt. In another bowl, cream softened butter and sugar until fluffy.

Beat in egg and vanilla, then gradually mix in dry ingredients until just combined.

Layer softened dough with spoonfuls of cooled strawberry jam in the bowl and gently fold without overmixing.

Preheat the oven to 350°F (175°C). Portion dough using a cookie scoop and flatten in your hand. Place a frozen cheesecake disc in the center, encase it, and roll into a ball.

Roll each ball in granulated sugar. Arrange on a baking sheet, 2 inches apart, and bake for 11-12 minutes until edges are golden.

Cool on the sheet for a few minutes, then transfer to a wire rack. Dust with powdered sugar and serve with garnishes.