In a medium bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Mix until smooth and creamy.

Gently fold in the diced strawberries until evenly distributed.

Lay out a wonton wrapper on a clean surface. Place about 1 tablespoon of the cream cheese and strawberry mixture in the center of the wrapper.

Moisten the edges of the wonton wrapper with water using your finger or a small brush. Fold the wrapper over to form a triangle, pressing the edges to seal tightly. Repeat with the remaining wrappers and filling.

In a deep skillet or pot, heat the vegetable oil over medium heat until it reaches 350°F.

Carefully add a few wonton bites to the hot oil, frying them in batches to avoid overcrowding. Fry for about 2-3 minutes on each side, or until golden brown and crispy.

Use a slotted spoon to remove the fried wontons and place them on a paper towel-lined plate to drain excess oil.

In a small bowl, mix the granulated sugar and cinnamon. While the wontons are still warm, toss them in the sugar-cinnamon mixture until evenly coated.