Use a fork or blender to cream together the cream cheese, yogurt, vanilla, and half the sugar. (If you use a blender and the mixture is too thick, add a little heavy cream or milk.) The mixture should be quite smooth. Put in a fine-mesh strainer lined with cheesecloth or a clean dishtowel and place over a bowl. Refrigerate until ready to serve.
About a half hour before serving, toss the strawberries with the remaining sugar and let sit at room temperature. Turn the cream cheese mixture out onto a plate and divide into 4 portions or put some of the mixture in each of 4 bowls. Mix the berries, if you like, with a little more sugar.
Serve the coeurs à la crème topped with the berry mixture.
