Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In a large mixing bowl, combine the melted butter and granulated sugar. Beat with an electric mixer on medium speed until smooth and creamy, about 1-2 minutes.

Beat in the egg, vanilla extract, and white vinegar until well combined. Scrape down the sides of the bowl as needed.

Add the red food coloring, starting with 1 teaspoon, and mix until the desired vibrant pink color is achieved. Add more if a deeper color is desired.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.

Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. You can lightly flatten them slightly with your palm if you prefer a flatter cookie.

Bake for 9-11 minutes, or until the edges are lightly set and the centers still look slightly soft. Do not overbake to ensure soft, chewy cookies.

Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

While the cookies are cooling, prepare the glaze. In a medium bowl, beat the softened cream cheese with an heuristic mixer until smooth and creamy.

Gradually add the sifted powdered sugar, milk, and vanilla extract. Beat until the glaze is smooth and pourable. If it's too thick, add a tiny bit more milk; if too thin, add a little more powdered sugar.

Once the cookies are completely cool, drizzle or spread the cream cheese glaze over each cookie. Allow the glaze to set for about 15-20 minutes before serving.