In a small mixing bowl, beat the softened cream cheese, 45 ml of sugar, and vanilla extract until completely smooth and creamy. Cover and chill in the refrigerator while preparing the dough.

In a separate medium bowl, whisk together the all-purpose flour, baking powder, and fine sea salt until uniform.

In a large mixing bowl, beat the softened butter and 180 ml of granulated sugar on medium-high speed for 2 to 3 minutes until pale and fluffy.

Add the egg, ube halaya, and ube extract to the creamed butter mixture. Beat on medium speed until evenly combined into a bright purple batter.

Reduce the mixer speed to low and slowly add the dry ingredients, mixing just until the flour is incorporated and a soft dough forms.

Drop spoonfuls of the chilled cream cheese mixture over the surface of the purple dough. Use a flexible spatula to gently fold the dough 2 to 3 times to create distinct marble ribbons.

Scoop 2-tablespoon portions of dough onto parchment-lined baking sheets, leaving 2 inches between cookies. Chill the dough scoops in the refrigerator for 20 minutes while preheating the oven to 350 degrees F (175 degrees C).

Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes until the edges are set and the cheesecake swirls appear set on top. Let the cookies rest on the baking sheet for 10 minutes before moving to a wire rack to cool completely.