1. Preheat the oven to 375°F and line a 12-cup muffin pan with paper liners.

2. In a small bowl, beat the cream cheese and powdered sugar until smooth, then set aside.

3. In a large bowl, whisk together 2 cups flour, granulated sugar, baking powder, and salt.

4. In another bowl, whisk together melted butter, eggs, milk, and vanilla extract until smooth.

5. Pour the wet ingredients into the dry ingredients and stir just until combined.

6. Fold in the diced strawberries gently.

7. In a separate bowl, mix 1/3 cup flour, brown sugar, cinnamon, and softened butter until crumbly.

8. Spoon a little muffin batter into each liner, filling each about one-third full.

9. Add about 1 tablespoon of cream cheese filling to the center of each muffin.

10. Top with more batter until each cup is about three-quarters full.

11. Sprinkle the crumb topping evenly over all muffins.

12. Bake for 20 to 24 minutes, or until the tops are golden and a toothpick inserted into the muffin part comes out mostly clean.

13. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.