Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.

In a medium bowl, whisk together flour, baking soda, and salt. Set aside.

In a large bowl, cream together softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

In a separate bowl, beat softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.

In a small saucepan, combine diced strawberries and granulated sugar. Cook over medium heat for 5-7 minutes, stirring occasionally, until the strawberries soften and release their juices. Mash lightly with a fork and set aside to cool.

Drop spoonfuls of cookie dough onto the prepared baking sheets. Create a small well in the center of each cookie dough ball. Fill each well with about half a teaspoon of cheesecake filling, and then top with a small amount of the cooled strawberry swirl. Use a toothpick to gently swirl the strawberry into the cheesecake filling.

Bake for 10-12 minutes, or until the edges are golden brown and the centers are set. Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.

Once cooled, dust the cookies with powdered sugar for an extra touch of sweetness.