Preheat oven to 325 degrees. Coat mini muffin pan with nonstick spray.
Combine brown sugar and cinnamon on shallow plate. Brush one side of wonton skin with melted butter. Press that side down into the brown sugar/cinnamon mixture. Gently press in mini muffin pan sugar coated side up. Repeat until the muffin pan is full. Bake for 7-9 minutes until golden brown. Allow to cool.
Mix cream cheese, powdered sugar and vanilla until nice and creamy. Divide among the wonton cups. Divide the sliced strawberries amongst the wonton cups. Microwave the almond bark according to the directions. Drizzle the melted chocolate over the wonton cups.
These are best prepared the day they are eaten as leftovers will need to be refrigerated.