Instructions:

1. Prepare Filling: In a bowl, beat cream cheese, sour cream, 1 tablespoon sugar, and vanilla extract until well combined. Fold in 3/4 cup of sliced fresh strawberries.
2. Assemble Chimichangas: Divide the mixture evenly between 6 tortillas. Spread the filling in the lower third of each tortilla, fold the two sides toward the center, and then roll the tortilla up like a burrito. Secure with toothpicks.
3. Prepare Cinnamon-Sugar Coating: Combine 1/3 cup sugar with 1 tablespoon cinnamon in a shallow bowl and set aside.
4. Heat Oil for Frying: In a saucepan, heat about 2-2½ inches of vegetable oil over medium-high heat until it reaches 360ºF.
5. Fry Chimichangas: Fry the chimichangas until golden brown and crispy, about 2-3 minutes, flipping as needed (work in batches).
6. Drain and Coat: Transfer the chimichangas to a paper towel-lined plate to drain for a minute, then roll them in the cinnamon and sugar mixture.
7. Remove Toothpicks: Don’t forget to remove all toothpicks from the chimichangas before serving!

Note: Serve warm and enjoy the delightful fusion of flavors in every crispy bite.