Thaw puff pastry according to directions on package and preheat oven to 400 degrees halfway through thawing.

In a small bowl, mix together cream cheese, jam, and food coloring with a rubber spatula, smoothing out large lumps, and transfer to refrigerator until ready to use.

Cut pastry into heart shapes using a 3-inch heart-shaped cookie cutter, spacing them as close together as possible.

Transfer hearts to a baking sheet lined with a silicone liner or parchment paper, leaving 1 1/2 inches apart.

Using a sharp paring knife, lightly score a heart inside of each cut-out heart, coming about 1/3 inch from the edge, without cutting entirely through.

Add 1 teaspoon of the cream cheese mixture to the center of each heart and spread outward without covering the 1/3-inch edge.

Add strawberries over the cream cheese layer without covering the edge. Brush the 1/3-inch edge with the egg/water mixture using your fingertip.

Bake in preheated oven for 14 - 15 minutes until edges are golden brown.

Let cool on a wire rack and dust with powdered sugar. Serve the day they are prepared.