Remove the puff pastry from the freezer and let it thaw on the counter for about 30 to 40 minutes until pliable but still cold. While it thaws, slice the strawberries lengthwise into thin pieces. Let the cream cheese sit out until it reaches room temperature.

In a small bowl, mix together the softened cream cheese, sugar, vanilla, and a small drop of red food coloring. Stir until smooth and creamy.

Preheat your oven to 400°F and line a baking sheet with parchment paper. In a small cup, whisk together the egg and water to create an egg wash.

Once the puff pastry is ready, cut out heart shapes using a cutter or a knife. Place them on the prepared baking sheet about 2 inches apart.

Using a small knife, lightly score a border about 1/4 inch from the edge of each heart. Do not cut all the way through.

Spoon about 1/2 tablespoon of the cream cheese filling inside the scored border of each heart, leaving the edges empty.

Arrange the sliced strawberries on top of the filling in a slightly overlapping pattern.

Brush the egg wash lightly onto the borders and edges only.

Bake in the preheated oven for 15 to 17 minutes, or until the pastry is puffed and golden brown around the edges.

Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a plate. Serve warm or at room temperature.