In a bowl, mix the cream cheese, heavy whipping cream, and vanilla. Beat until you get soft peaks. Place in the fridge until ready to use.
In another bowl, whisk together the milk and the egg. Add the flour and baking powder and mix just until the batter is smooth. Be careful not to over mix.
Spray a nonstick skillet with cooking spray. Pour the pancake batter, 1/4 cup at a time, into the hot skillet or griddle. Cook for 3-4 minutes, then flip and cook until golden brown.
In a large, shallow bowl, combine the sugar and cinnamon. Mix well, then toss pancakes in the cinnamon sugar.
Serve pancakes with maple syrup, a dollop of cream cheese whipped cream and strawberries.