In a medium mixing bowl, combine the softened cream cheese and softened unsalted butter. Beat them together with an electric mixer on medium speed until smooth and well combined, ensuring there are no lumps.

Add the erythritol (or your chosen sweetener), vanilla extract, and the pinch of salt to the cream cheese and butter mixture. Continue to beat until everything is thoroughly incorporated and the sweetener is dissolved. If you're using pink food coloring for a more vibrant look, add a few drops now and mix until the color is evenly distributed.

Gently fold in the crushed freeze-dried strawberry powder. Mix until the powder is distributed throughout the cream cheese mixture, giving it a lovely pink hue and a hint of fruity sweetness. Be careful not to overmix at this stage to maintain a creamy texture.

Line a baking sheet or shallow dish with parchment paper or wax paper. Using a tablespoon or a small cookie scoop, portion out the mixture. Roll each portion into a small ball or shape them into mini-cheesecake-like bites with your hands.

Place the baking sheet with the formed fat bombs into the freezer for at least 30 minutes, or until they are firm to the touch. This chilling process is crucial for setting their shape.

Once firm, you can optionally roll the chilled fat bombs in a bit more freeze-dried strawberry powder for an extra layer of flavor and visual appeal.