In a mixing bowl, beat the softened cream cheese with the granulated sugar and vanilla until smooth and creamy.

In a separate chilled bowl, whip the heavy cream to stiff peaks and gently fold it into the cream cheese mixture for a light, fluffy cheesecake filling.

Combine the diced strawberries with sugar and let them macerate about 10 minutes to release their juices.

Mix the crushed shortbread cookies (or graham crackers) with the melted butter until it resembles moist crumbs.

Lay a crepe or thin cake layer flat on your work surface, spread an even layer of the cheesecake filling, then sprinkle with the cookie crumbs and macerated strawberries.

Roll the crepe tightly like a sushi roll to encase the filling. Repeat with remaining crepes.

Wrap each roll in plastic wrap and refrigerate at least 1 hour to set before slicing.

Once chilled, slice into 1-inch pieces, dust with powdered sugar, and serve.