Beat the cold cream cheese with granulated sugar and vanilla extract until smooth and fluffy, about 2 minutes. Scoop into small discs and freeze for 30 minutes.

In a saucepan over medium heat, combine diced strawberries and granulated sugar. Stir frequently and simmer for 45 minutes, smashing strawberries halfway through to thicken jam.

In a mixing bowl, whisk together flour, baking powder, baking soda, and salt until well combined. Set aside.

In another bowl, beat together softened butter and granulated sugar until light and fluffy, about 3 minutes. Add egg and vanilla extract, mixing until pale.

Gradually stir in the dry ingredients until just combined to prevent overmixing. The dough should be soft and slightly sticky.

Press a quarter of dough into a disc in your palm, place a frozen cheesecake disc in the center, and wrap dough around it, flattening lightly. Roll edges in sugar.

Place cookie disks on a parchment-lined baking sheet, leaving space for them to spread. Repeat with remaining dough and fillings.

Preheat oven to 350°F. Bake cookies for 11-12 minutes until light golden. Press edges with a cutter to maintain shape and cool on a wire rack.