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Preheat oven the oven to 425 degrees Spray a 12 count muffin tray with non stick cooking spray or line with cupcake liners.
In a small bowl add the brown sugar, flour, cinnamon and chopped butter. Using a pastry cutter or your fingers mix until you get coarse crumbs.
In a medium bowl add the softened cream cheese and using a hand mixer beat until creamy. Add in the vanilla and powdered sugar and beat until combined and set aside.
In a large bowl add the softened butter and using a hand mixer beat until creamy, add in the sugars, sour cream, eggs and vanilla and mix until combined.
Add in the flour, baking powder, baking soda and salt and beat until combined.
Using a wooden spoon or spatula fold in the diced strawberries until; incorporated.
Scoop about 2 tablespoons of batter into each muffin tin and gently press.
Divide the cheesecake filling equally into each cup. Followed by the remaining batter and gently press if needed.
Divide the streusel topping evenly on top of each muffin and gently press.
Bake for 5 minutes then reduce the heat to 350 degrees and bake another 18 minutes or until a toothpick comes out clean.
Allow the muffins to cool for 10 minutes.