Begin by placing 8 ounces of cream cheese, ½ cup of powdered sugar, and 1 teaspoon of vanilla extract in a medium bowl. Using a hand mixer, beat the mixture on medium speed until smooth and creamy, which should take about 2-3 minutes. Finally, fold in ¼ cup of strawberry jam or diced fresh strawberries using a spatula, ensuring an even distribution of flavors throughout the filling.

Lay out your wonton wrappers on a clean, flat surface. Scoop about 1 teaspoon of the strawberry cheesecake filling onto the center of each wrapper. Moisten the edges of the wonton with a little water to help seal them. Fold the wrappers into triangles, pressing firmly to eliminate any air pockets, and ensure they are tightly sealed to prevent leakage during frying.

In a deep skillet or heavy-bottomed pot, pour in 2 cups of vegetable oil and heat it over medium-high heat. Use a thermometer to monitor the temperature, adjusting the heat as necessary until it reaches 350°F (175°C). To check readiness, drop a small piece of wonton wrapper into the oil; it should sizzle immediately upon contact, indicating the oil is hot enough for frying.

Carefully lower 4 to 5 assembled wontons into the hot oil, ensuring not to overcrowd the skillet. Fry the wontons for 1 to 2 minutes, or until they achieve a golden brown color, turning them halfway through for even cooking. Use a slotted spoon to remove them from the oil, allowing excess oil to drip back into the skillet.

Once fried, transfer the wontons onto a plate lined with paper towels to absorb any excess oil. Allow them to cool slightly before serving, as they will be quite hot. For an extra touch, dust the warm Deep-Fried Strawberry Cheesecake Wontons with powdered sugar to enhance their visual appeal and flavor, offering a sweet finish to this delightful dessert.