1. In a medium bowl, combine the softened cream cheese, diced strawberries, granulated sugar, vanilla extract, and salt. Mix until smooth and well combined, ensuring the strawberries are evenly distributed.
2. Lay out your wonton wrappers on a clean surface. Place about a teaspoon of the cheesecake mixture in the center of each wrapper.
3. Moisten the edges of the wonton wrapper with a bit of water, then fold it over to form a triangle, pressing the edges to seal tightly. You can use a fork to crimp the edges for extra security.
4. Heat vegetable oil in a deep saucepan over medium heat until it reaches 350°F. This is where the magic happens—watching those wontons sizzle takes me back to Sunday afternoons in my childhood home.
5. Fry the wontons in batches, being careful not to overcrowd the pan. Each wonton should be golden brown and crispy, which takes about 2-3 minutes per batch.
6. Using a slotted spoon, remove the wontons from the oil and drain them on a paper towel-lined plate.
7. Once cooled slightly, dust the fried wontons with powdered sugar for that added touch of sweetness.

Remember, cooking is as much about intuition as it is about following recipes. Trust your instincts and enjoy the process.