Preheat your oven to 350°F (175°C) while you prepare the baking sheets. Line them with parchment paper to prevent sticking and make cleanup easier.

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined. Set this mixture aside for later.

In a large mixing bowl, beat the softened unsalted butter and granulated sugar with an electric mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes. Add in the egg and vanilla extract, mixing until smooth and well combined.

Gradually add the dry ingredient mixture to the butter mixture using a spatula, mixing gently until just combined.

In a separate bowl, blend the softened cream cheese, powdered sugar, and a splash of vanilla extract until smooth and creamy. Set it aside while you prepare the cookies.

Scoop out a tablespoon of cookie dough and flatten it slightly in your hands. Place a small dollop of the cheesecake filling in the center and carefully wrap the dough around the filling.

Arrange your filled cookies on the prepared baking sheet, leaving space between each. Bake them for 10-12 minutes, or until the edges are just lightly golden.

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. Drizzle with a pink glaze and sprinkle with sparkling sugar.