Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a medium bowl, combine softened cream cheese, powdered sugar, and vanilla extract for the cheesecake filling. Mix until smooth and creamy. Set aside.

In a large bowl, cream together softened butter and granulated sugar until light and fluffy. Add in the egg and vanilla extract, mixing until well combined.

In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, mixing just until combined.

Using a tablespoon, scoop out some cookie dough and flatten it in your palm. Place about 1 teaspoon of the cheesecake filling in the center and fold the dough over to enclose it. Roll it into a ball and place it on the prepared baking sheet, ensuring they are spaced a couple of inches apart.

In a small bowl, mix granulated sugar and ground cinnamon. Roll each cookie ball in this cinnamon sugar mixture until fully coated.

Bake in the preheated oven for approximately 12-15 minutes, or until the edges are lightly golden. Allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack.