Strawberry Cheesecake Strawberry Bites

10 large strawberries
110 g cream cheese, at room temperature
2 tbsp strawberry jam
1½ tbsp confectioner's sugar
⅛ tsp SIDS RASPBERRY VINEGAR
1 drop pink food colouring gel or paste {optional}
pink sugar sprinkles

Place softened cream cheese, strawberry jam, confectioner's sugar, SIDS RASPBERRY VINEGAR, and pink food colouring {if using} in a small bowl then stir until well combined and smooth. Chill for about 10-15 minutes.
While cream cheese mixture chills, rinse strawberries and pat dry with paper towels. Leaving leaves on, slice each strawberry in half lengthwise and set aside on a plate or serving platter with the cut side up. (If strawberry halves do not sit level on the platter, cut a very tiny slice from the rounded side of the berry half to create a flat spot for it to sit upon.)
Spoon cream cheese mixture into a piping bag fitted with an extra large star tip. (If you don't have a piping bag, you can use a zip-top baggie. Cut off one of the bottom corners of the bag and use it to pipe through.) Pipe cream cheese mixture onto each of the strawberry halves.
Top each strawberry half with white non-pareil sprinkles and pink sugar sprinkles. Serve immediately or refrigerate for up to about 3 hours.