In stand mixer combine room temperature cream cheese and sugar, blend on medium low for about 2 minutes. With mixer off, add in strawberry extract.
**If you want a deeper color, now is the time to add 1-2 drops of red food coloring.
Blend for 30 seconds on medium speed, then remove bowl from mixer.
Using rubber spatula, fold in whipped cream.
Place all strawberry cream cheese mixture into a plastic disposable pastry bag (16 inch works best) and cut off about 2 inches from top of bag.
Remove chocolate cheesecake from freezer.
Starting at the outer edge, pipe out the strawberry cheesecake in circles, moving in. The goal is to create an even and level layer of cheesecake over the chocolate cheesecake. If necessary, go back in with an offset spatula and even out layer.
Place cheesecake in freezer.