Preheat the oven to 350°F, and line a baking sheet with parchment paper.
In a small bowl, create the egg wash by whisking together 1 egg yolk with 1 teaspoon of water; set aside.
In a larger bowl, make the cream cheese filling by whisking together cream cheese, powdered sugar and vanilla extract; set aside.
Roll out the pie crust to about 1/8 or 1/16 inch thickness and cut each pie crust into 6 rectangles the size of poptarts - 3 inches x 4.5 inches.
Place 6 of the rectangles on the parchment paper, spread 2 tablespoons of the cream cheese filling in the center of each, leaving space around the edges.
Then add a tablespoon of strawberry jam to each, then place a strawberry heart on top in the middle.
With the remaining 6 rectangles, cut out a heart in the center the same size as the strawberry hearts. Add on top of the other rectangles, lining up the strawberry hearts in the center.
Seal the edges with the tips of a fork and brush with the egg wash mixture, then sprinkle with cane sugar.
Bake for 12-14 minutes, or until golden brown. Transfer to a cooling rack. Let cool for 5 minutes.