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Thaw puff pastry and let sit at room temperature for 10 minutes if stiff
Cut puff pastry into rectangles about 4x5 inches
Add 1 tbsp strawberry preserves and 1 tsp cream cheese to one side of each rectangle, leaving a ½ inch border
Place another sheet on top or fold dough over filling to create a pocket
Press edges closed with a fork to seal
Poke the tops once or twice with a fork or knife to let steam escape
Brush tops with egg wash
Place on parchment-lined baking sheet
Bake at 375°F for 20-22 minutes until golden and puffed
Cool for 10 minutes
Mix 1 cup powdered sugar with 1-2 tbsp milk and ½ tsp vanilla extract until smooth and thick
Drizzle glaze over cooled pop-tarts
Add sprinkles immediately while glaze is wet