In a large bowl, whisk together the cream cheese, greek yogurt, 1/4 cup sugar, and vanilla until smooth.
Stir in the strawberries until evenly distributed in the cheesecake mixture.
Divide the cheesecake mixture evenly between the 6 tortillas. Spread the cheesecake down the center of the tortilla, but not quite to the edges. Then fold the sides of the tortilla in and roll it up like a burrito.
Melt butter in a large skillet over medium heat. Place the chimichangas in the pan (starting seam side down) and fry until golden brown, about 2-3 minutes on each side.
While the tortillas cook, mix together 1/2 cup sugar and cinnamon in a shallow bowl.
As soon as the chimis finish frying, immediately place them into the cinnamon-sugar mixture and roll until coated.
Serve warm. If you want, you can even sprinkle a little more cinnamon sugar on top and garnish with fresh strawberries.
Notes
The filling for this is creamy and not too sweet since the chimis get rolled in cinnamon sugar too.
You can swap plain Greek yogurt for sour cream, or even strawberry or vanilla-flavored Greek yogurt.
Don't overfill the tortillas with the cheesecake mixture. You don't want it to escape through the sides.