Fill a large pot halfway up with oil and heat to 365 degrees F. Line a plate with paper towels; set aside.
Beat together the cream cheese and sugar until smooth. Add the flour, sour cream and vanilla and stir once more until well combined. Refrigerate for at least 1 hour and up to overnight. Before using, fold in nonpareils.
To shape the wontons, work with one wrapper at a time. Add about a teaspoon or two of the cheesecake mixture in the center. Brush the edges with egg wash and then seal and crimp by bringing up the four corners and pinching to seal. Continue shaping until all the filling has been used.
Once oil is hot, carefully add a few of the wontons at a time and fry until golden brown, about 3 to 5 minutes. Transfer to a paper towel lined plate and continue frying the rest.
Place the powdered sugar and dried strawberries in a food processor and pulse until well combined and the strawberries are blended into the powdered sugar.
Dust the top of the wontons with the strawberry powdered sugar before serving.