In a small bowl, use a hand mixer to beat the softened cream cheese until smooth. Add the powdered sugar, vanilla extract, and flour. Mix until just combined.

Transfer the filling to a piping bag or a small zip-top bag. Chill in the refrigerator for at least 30 minutes to firm up.

In another small bowl, mix the graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand. Set aside.

Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.

In a food processor, pulse the freeze-dried strawberries into a fine powder. In a medium bowl, whisk together the flour, strawberry powder, baking soda, baking powder, and salt.

In a large bowl with a stand mixer or hand mixer, beat the softened butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy, about 2-3 minutes.

Add the egg and vanilla extract to the butter mixture and beat until well combined. Reduce the speed to low and gradually add the dry ingredient mixture, mixing until just combined. Fold in the white chocolate chips if using.

Using a medium cookie scoop (about 1.5 tablespoons), scoop the dough and roll it into a ball. Use your thumb to create a deep indentation in the center of each ball.

Snip the corner of the filling bag and pipe a small amount of the cream cheese filling into the indentation. Gently pinch the dough around the filling to enclose it, then roll it back into a smooth ball.

Place the dough balls on the prepared baking sheets, about 2 inches apart. Gently press a few graham cracker crumbles onto the top of each cookie dough ball.

Bake for 10-12 minutes, or until the edges are lightly golden brown. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.