In a medium mixing bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Gently fold in the diced strawberries, being careful not to overmix to prevent excess moisture.
Assemble the Wontons
Place a wonton wrapper flat on a clean surface, positioning it like a diamond.
Spoon about 1 teaspoon of the cheesecake mixture into the center of the wrapper.
Moisten the edges of the wrapper with a little water using your finger or a pastry brush.
Fold into a triangle or a pouch, pressing the edges firmly to seal and remove any air bubbles. Ensure they are sealed tightly to avoid filling leakage during frying.
Repeat with the remaining filling and wrappers.
Fry the Wonton Bites
Heat about 2 inches of vegetable oil in a deep skillet or heavy-bottomed pot over medium-high heat until it reaches 350°F (175°C).
Working in batches, carefully drop the wontons into the hot oil and fry for 1–2 minutes per side, turning once, until golden brown and crispy.
Use a slotted spoon to remove the wontons and transfer them to a paper towel-lined plate to drain excess oil.
Coat in Cinnamon Sugar
In a small bowl, stir together the granulated sugar and ground cinnamon until well mixed.
While the wontons are still warm, toss them gently in the cinnamon sugar mixture to coat.
