In a large mixing bowl, beat softened cream cheese with vanilla extract until fluffy.

Beat in pink lemonade concentrate and lemon zest until fully combined.

Add the cheesecake pudding mixture and the powdered sugar and beat until fully combined.

With the mixer (or hand beater) running on low speed, slowly drizzle 1 cup of the heavy cream into the cream cheese mixture. Beat well between the addition of small amounts (add only 1 tablespoon at a time).

In a separate mixing bowl, beat remaining 2 cups of heavy cream until stiff peaks form.

Use a spatula to gently fold the whipped cream into the cheesecake mixture until fully incorporated.

Add strawberries and gently stir to combine (reserve a few strawberries for topping the salad.)

Transfer mixture to a serving bowl, garnish with reserved strawberries and a few lemon slices.