Preheat your oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
In a large mixing bowl, cream together the softened cream cheese, butter, and sugar until light and fluffy.
Beat in the vanilla extract.
In another bowl, whisk together the flour, baking powder, and salt. Gradually add this to the cream cheese mixture and stir until combined. Fold in the strawberries (and white chocolate chips if you're using them).
Drop by tablespoonfuls onto the prepared baking sheet. Sprinkle with graham cracker crumbs if desired.
Bake in the preheated oven for 12-15 minutes or until the edges are golden brown.
Allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Ensure all your dairy ingredients are at room temperature before mixing for smoother, well-combined dough.
Don't overmix the cookie batter after adding flour to keep the texture light.
Bake cookies on a parchment-lined baking sheet to prevent sticking and ensure easy cleanup.
Let the cookies cool completely before moving them as they're very soft fresh out of the oven.
Store in an airtight container to maintain freshness, and consider refrigerating if keeping more than a few days because of the cream cheese.