Cookies: Preheat oven to 350° F. Spray a mini muffin pan with non-stick spray.
Take sections of the sugar cookie dough and roll into 1-inch balls using your hands. Place dough balls into each muffin tin cup. Bake for about 8-10 minutes, until just starting to get golden brown on the edges.
Remove from oven. 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 cooking rack.
Filling: In a mixer, add the cream cheese, powdered sugar, and vanilla. Beat on medium-high for about 3 minutes until smooth. Add the chopped strawberries and carefully fold in with a spatula or wooden spoon.
Spoon filling into the sugar cookie cups. Garnish with strawberry slices if desired. Refrigerate. Remove from fridge 5-10 minutes before serving.