Preheat the Oven:
Preheat your oven to 375°F (190°C).

Make the Cheesecake Filling:
In a medium bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Mix until smooth and creamy.

Prepare the Tortillas:
Spread a generous amount of the cream cheese mixture onto each tortilla, leaving a small border around the edges.

Add the Strawberry Filling:
Spoon a small amount of strawberry pie filling into the center of each tortilla, over the cream cheese layer.

Roll the Tortillas:
Roll up each tortilla tightly, ensuring the seam is on the bottom, and place them seam side down in a greased baking dish.

Brush and Coat:
Brush the tops of the rolled tortillas with the melted butter. In a small bowl, mix the granulated sugar and cinnamon together, then sprinkle it evenly over the roll-ups.

Bake:
Bake for 15-20 minutes, or until the chimichangas are golden brown and crispy.

Serve:
Allow the chimichangas to cool slightly before serving. Enjoy!