In a small bowl, mix cold cream cheese, powdered sugar, and vanilla extract with a fork. Mash until smooth but still firm.

Pinch off small pieces, about the size of a dime, and place them on a small plate. Put this plate in the freezer until the pieces are very hard.

Scoop 3 cups of vanilla ice cream into a large mixing bowl. Let it sit out for 5-8 minutes to soften. It should be easy to stir but not melted. If it gets too soft, return the bowl to the freezer for 10 minutes.

Add big spoonfuls of strawberry topping to the softened ice cream. Cut through the ice cream with your spoon two or three times. Don't mix it too much; you want to see swirls of red and pockets of strawberry.

Take the frozen cream cheese chunks from the freezer and add them to the swirled ice cream. Drizzle Magic Shell chocolate sauce over everything. It will harden quickly when it comes into contact with the ice cream.

Use a sturdy spoon to fold everything together. Mix just enough to break the chocolate into tiny pieces and evenly distribute the cheesecake chunks.

About four or five folds will do. Don't over-stir or the chocolate will break down, and the strawberry swirls will disappear.

Scoop the mixture into a chilled glass. It should be thick enough to hold a spoon upright. Enjoy that perfect blend of crunch, creaminess, and fruity flavour!