Mix room-temperature cream cheese, powdered sugar, vanilla extract, and strawberry extract in a bowl until smooth. Set aside.

Preheat your oven to 350°F (convection). In a stand mixer fitted with a whisk or paddle attachment, beat the room-temperature butter and granulated sugar for 1–2 minutes, until pale and off-white.

Add the egg, strawberry extract, pink food coloring, and vanilla extract, and mix until fully combined.

Add the all-purpose flour, baking powder, and baking soda. Gently fold or mix on low speed just until the dough comes together—avoid overmixing.

Line an 8×8-inch pan with parchment paper. Spread about two-thirds of the cookie dough evenly in the pan. Spread the cream cheese mixture on top, then flatten and layer the remaining cookie dough on top. Sprinkle with sugar crystals or granulated sugar if desired.

Bake for 30–32 minutes, until the edges are set and the top is lightly golden.

Let the bars cool in the pan for 30–45 minutes. Then lift out using the parchment and cut into 3×3 squares.

Enjoy fresh, or store in a chilled environment for up to 8 days.