1. Preheat oven to 350 degrees. Using a mini muffin pan, spray with non stick spray.

2. Take sections of the sugar cookie dough and using your hands, roll into balls about 1 inch. Place into muffin tin cups. Bake for about 8-10 minutes until just starting to get golden brown on the edges.

3. Remove from oven and using the end of a wooden spoon handle, gently press into the sugar cookie balls to shape the cups. Once done, let them cool in the pan. Once cooled, slide a knife around the outside, remove and move to a cooling rack.

4. For the Filling: In a mixer, add the cream cheese powdered sugar and vanilla. Beat on med-high for about 3 minutes until smooth. Add the chopped strawberries and fold in with a spatula or wooden spoon carefully.

5. Spoon filling into the sugar cookie cups, garnish with strawberry slices. These will need to be refrigerated, but remove from fridge 5-10 minutes before serving. They taste best when slightly room temp.