1. **Preheat:** Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats.

2. **Prepare Kisses:** Unwrap the Hershey’s Kisses and set them aside in a bowl so they are ready to go immediately after baking.

3. **Mix Wet Ingredients:** In a large mixing bowl, beat the softened cream cheese and melted butter together until smooth. Add the egg and vanilla extract, mixing until fully combined.

4. **Add Cake Mix:** Pour in the dry strawberry cake mix. Stir by hand or use a mixer on low speed just until the dough comes together. (The dough may be sticky).

5. **Shape Cookies:** Scoop the dough into small 1-inch balls. Roll each ball into the pink sanding sugar (or granulated sugar) to coat the outside completely.

6. **Bake:** Place the coated dough balls on the prepared baking sheets, spaced about 2 inches apart. Bake for 9–10 minutes. The cookies should look set on the edges but still soft in the center. **Do not overbake.**

7. **Add Kisses:** Remove the cookies from the oven and *immediately* press a Hershey’s Kiss into the center of each cookie. The heat from the cookie will slightly melt the bottom of the chocolate, helping it stick.

8. **Cool:** Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.