Prepare the filling: In a medium bowl, beat the softened cream cheese, sour cream, powdered sugar, and vanilla extract until smooth and creamy. Gently fold in the diced strawberries.

Fill the tortillas: Lay out the tortillas on a flat surface. Spoon about 2-3 tablespoons of the cheesecake filling into the center of each tortilla, spreading it out slightly (be careful not to overfill).

Roll the chimichangas: Fold in the sides of the tortilla, then roll it tightly from the bottom to seal in the filling. Ensure the seam is tucked underneath.

Heat the oil: In a large skillet or deep fryer, heat about 1-2 inches of vegetable oil over medium heat until it reaches 350°F (175°C). Test by dropping a small piece of tortilla into the oil—if it sizzles immediately, the oil is ready.

Fry the chimichangas: Carefully place the chimichangas in the hot oil, frying for about 2-3 minutes per side or until golden brown and crispy. Use tongs to flip them and cook evenly. Remove from oil and place on a paper towel-lined plate.

Cinnamon sugar coating: While still warm, combine granulated sugar and cinnamon in a small bowl. Roll each chimichanga in the cinnamon-sugar mixture until fully coated.

Serve: Let cool slightly before serving. Optionally drizzle with chocolate syrup, whipped cream, or fresh strawberry sauce.