In a small bowl, combine the chopped strawberries, sugar, and lemon juice. Let it sit for about 10 minutes to macerate.

In a mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.

Stir the macerated strawberries into the cream cheese mixture until well combined.

Lay a tortilla flat on a clean surface. Spoon about 2-3 tablespoons of the cheesecake filling onto the center of the tortilla.

Fold the sides of the tortilla over the filling, then roll it up tightly from the bottom to the top, ensuring the filling is sealed inside. Repeat with the remaining tortillas and filling.

In a large skillet, heat about 1 inch of vegetable oil over medium heat. Once hot, carefully add the chimichangas, a few at a time, and fry until golden brown and crispy, about 2-3 minutes per side.

Remove the chimichangas from the oil and drain on paper towels. While still warm, roll them in the cinnamon sugar mixture until fully coated.

Serve warm with additional strawberries or whipped cream if desired.