Preheat your oven to 375°F (190°C).

Line a 12-cup muffin tin with paper liners or lightly grease it with cooking spray.

In a small bowl, mix the softened cream cheese, 2 tablespoons of granulated sugar, the egg yolk, and 1/2 teaspoon vanilla extract until completely smooth. Set aside.

In a large mixing bowl, whisk together the flour, 2/3 cup granulated sugar, baking powder, baking soda, and salt.

In another bowl, beat together the eggs, milk, vegetable oil, and 1 teaspoon vanilla extract.

Pour the wet ingredients into the dry ingredients and gently stir until just combined.

Toss the diced strawberries in 1 tablespoon of flour to coat and prevent sinking.

Fold the floured strawberries into the muffin batter gently.

For the crumb topping, combine 1/3 cup flour and 3 tablespoons sugar in a small bowl, then stir in melted butter until crumbly.

Spoon muffin batter into each prepared muffin cup, filling about halfway.

Place about 1 teaspoon of the cream cheese filling into the center of each muffin, covering with the remaining batter.

Sprinkle crumb topping over each muffin.

Bake for 18 to 22 minutes until golden brown, checking with a toothpick.

Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack.