In a medium bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Mix until smooth and well blended.

Gently fold in the diced strawberries into the cream cheese mixture. Set aside.

Take two slices of bread and spread a generous amount of the cheesecake-strawberry mixture on one slice. Top with another slice of bread to create a sandwich. Repeat with the remaining slices.

In a shallow bowl, whisk together the eggs, milk, and cinnamon until well combined.

Heat a large skillet or griddle over medium heat and add the butter, allowing it to melt and coat the bottom of the pan.

Dip each stuffed sandwich into the egg mixture, ensuring both sides are well coated, then place them in the skillet.

Cook for about 3-4 minutes on each side, or until golden brown and cooked through. Adjust the heat if necessary to prevent burning.

Remove the stuffed French toast from the skillet and serve warm, drizzled with maple syrup if desired.