Thaw the puff pastry according to package directions, typically overnight in the refrigerator or about 2 hours at room temperature.

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a mixing bowl, combine cream cheese, white sugar, and vanilla extract. Beat until light and fluffy. Optional: mix in red food coloring.

Unfold the thawed puff pastry on a floured surface. Use a heart-shaped cookie cutter to cut out 7 heart shapes.

Score a border 1/4 inch inside each heart shape without cutting all the way through.

Fill each heart with the cream cheese filling within the scored border.

Top each filled heart with diced strawberries.

Create an egg wash by whisking together the egg and cold water, then brush it along the borders of the pastry.

Bake the danishes for 15 to 17 minutes, until the edges are golden brown.

Allow the danishes to cool on the baking sheet for about 5 minutes before serving.