Beat cream cheese, powdered sugar, and vanilla until smooth.
Whip cream and fold in strawberries gently. Chill for 10–15 minutes.
Spoon filling onto tortillas, roll tightly, and seal with egg wash.
Fry in 350°F oil for 1–2 minutes per side or air-fry at 400°F for 8–10 minutes.
Roll warm chimichangas in cinnamon sugar and serve with toppings.
