Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Prepare the cheesecake filling: In a small bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Place the bowl in the freezer for about 15 minutes to firm up slightly.

Make the cookie dough: In a large bowl, mix the strawberry cake mix, vegetable oil, and eggs until a soft dough forms.

Form the cookies: Scoop about 1 tablespoon of cookie dough and flatten it slightly in your hand. Add about 1 teaspoon of the chilled cheesecake filling to the center. Then, top with another small piece of dough and gently seal the edges so the filling is completely covered.

Bake: Place the stuffed cookies on the prepared baking sheet, about 2 inches apart. Bake for 10–12 minutes, or until the edges are just set (do not overbake).

Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.