Preheat your oven to 350°F (175°C) and line a muffin tin with paper or silicone cups.

In a mixing bowl, combine softened cream cheese with powdered sugar and a splash of vanilla extract, blending until smooth.

In a large bowl, whisk together the flour, baking powder, and salt until no clumps remain.

In a separate bowl, mix melted butter, eggs, sugar, milk, and vanilla until well combined and smooth.

Gradually fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.

Gently fold in diced fresh strawberries, ensuring they are evenly distributed throughout the batter.

Spoon batter into muffin cups halfway, add a dollop of the cheesecake mixture, and swirl lightly. Top with more batter, filling cups three-quarters full.

Bake in the preheated oven for 18 to 22 minutes, until golden and a toothpick comes out clean.

Let muffins cool in the pan for a few minutes, then transfer to a wire rack to cool completely.

Optionally, sprinkle powdered sugar on top or garnish with a fresh strawberry and whipped cream before serving.