In a bowl, beat the softened cream cheese with 2 tablespoons sugar and vanilla extract until the texture is smooth and slightly airy.

Gently fold the diced strawberries into the sweetened cream cheese, taking care not to crush the fruit so pieces remain distinct.

Divide the mixture into two equal portions. Spread one portion evenly over the center of a tortilla, leaving a small border around the edge.

Heat a skillet or griddle over medium-high heat. Melt about 1 teaspoon of butter in the pan, then place the tortilla (cream-cheese side up) into the hot surface.

Spread the remaining teaspoon of butter on a second tortilla and set it butter-side-up on top of the filled tortilla to form a sandwich.

Cook until the bottom tortilla is golden and crisp, about 2 to 3 minutes, then carefully flip and cook the other side until both sides are evenly browned and the filling is warmed, another 2 to 3 minutes.

While the first quesadilla rests, repeat the process with the remaining filling and tortillas, or cook both on a large griddle if you prefer.

Combine the 1 teaspoon sugar and cinnamon in a small bowl, sprinkle the mixture over the cooked quesadilla, let it sit a minute to settle, then slice into wedges.

Serve warm. Optionally drizzle with strawberry sauce or extra berries for a saucy finish.