In a medium bowl, beat the softened cream cheese, powdered sugar, and 1 teaspoon vanilla extract together until smooth and creamy. Scoop small teaspoons of the mixture onto a parchment-lined tray and freeze for at least 30 minutes to firm up.

In a small saucepan, combine diced strawberries, 2 tablespoons granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until thickened into a compote (about 5-7 minutes). Remove from heat and let cool completely.

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

In a medium bowl, whisk together flour, baking soda, baking powder, salt, and 1/2 cup graham cracker crumbs.

In a large bowl or stand mixer, cream together softened butter, 3/4 cup granulated sugar, and brown sugar until light and fluffy. Beat in egg and 1 teaspoon vanilla extract.

Gradually mix dry ingredients into wet mixture until dough forms. Gently fold in the cooled strawberry compote, creating swirls of strawberry flavor without overmixing.

Take a tablespoon of dough, flatten in your palm, place a frozen cheesecake puck in the center, and wrap dough around it, sealing completely. Roll each ball in remaining graham cracker crumbs.

Place stuffed cookie balls 2 inches apart on prepared baking sheets. Bake for 12-14 minutes until edges are golden but centers remain soft.

Let cookies cool on baking sheet for 10 minutes before transferring to a wire rack to cool completely. This allows the cream cheese center to set properly.