1. In a small bowl, beat the cream cheese and powdered sugar until smooth. Scoop 12 to 16 small portions onto a lined plate and freeze until firm.

2. In a medium bowl, whisk together the flour, baking powder, salt, and crushed freeze-dried strawberries.

3. In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy.

4. Add the egg and vanilla extract, then mix until fully combined. Add pink food coloring if using.

5. Gradually mix the dry ingredients into the wet ingredients until a soft dough forms.

6. Scoop portions of dough and flatten each one slightly. Place a frozen cheesecake filling portion in the center, then wrap the dough around it and seal completely.

7. Roll into balls, place on a lined baking sheet, and chill for 20 to 30 minutes.

8. Bake at 350°F for 11 to 13 minutes, or until the edges are set and the tops look dry.

9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.