1. Prepare the Cheesecake Filling: A Smooth and Creamy Center

1. Beat Cream Cheese: In a medium bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. This should take about 1-2 minutes.
2. Add Sugar and Vanilla: Gradually add ¼ cup of granulated sugar and 1 teaspoon of vanilla extract to the cream cheese. Beat until well combined and the sugar is dissolved.

2. Whip the Heavy Cream: Creating a Light and Airy Texture

1. Chill Bowl and Whisk (Optional): For best results, chill your mixing bowl and whisk attachment in the freezer for 15-20 minutes before whipping the cream.
2. Whip Cream: In a separate, clean bowl, beat the heavy whipping cream with an electric mixer on high speed until stiff peaks form. This means the cream will hold its shape when you lift the beaters.
3. Fold into Cream Cheese: Gently fold the whipped cream into the cream cheese mixture using a rubber spatula. Be careful not to deflate the whipped cream. Fold until just combined, creating a light and airy cheesecake filling.

3. Macerate the Strawberries: Enhancing Their Sweetness

1. Combine Strawberries and Sugar: In a small bowl, combine the diced fresh strawberries with 2 tablespoons of granulated sugar.
2. Let Sit: Gently stir the strawberries and sugar, then let the mixture sit at room temperature for about 10 minutes. This process, called maceration, will draw out the juices from the strawberries and create a slightly syrupy consistency.

4. Prepare the Shortbread Crumble: A Buttery, Crunchy Element

1. Crush Cookies: Place the shortbread cookies or graham crackers in a food processor and pulse until they are finely crushed. Alternatively, you can place them in a ziplock bag and crush them with a rolling pin.
2. Combine with Butter: In a medium bowl, combine the crushed cookies with the melted butter. Mix well until the crumbs are evenly moistened. The mixture should resemble wet sand.

5. Assemble the Rolls: Building Layers of Flavor

1. Lay Out Crepe/Cake Layer: Place one large crepe or a thin cake layer on a clean, flat surface.
2. Spread Filling: Spread a generous layer of the cheesecake filling evenly over the crepe, leaving a small border around the edges.
3. Sprinkle with Crumble: Sprinkle a layer of the shortbread crumble over the cheesecake filling.
4. Add Strawberries: Top with a layer of the macerated strawberries, distributing them evenly.
5. Roll Tightly: Starting from one long edge, carefully and tightly roll up the crepe, enclosing the filling. The roll should resemble a sushi roll.
6. Repeat: Repeat steps 1-5 with the remaining crepes and filling.

6. Chill the Rolls: Setting the Shape and Flavor

1. Wrap in Plastic: Wrap each individual roll tightly in plastic wrap.
2. Refrigerate: Place the wrapped rolls in the refrigerator and chill for at least 1 hour. This allows the filling to firm up and the flavors to meld.

7. Slice, Garnish, and Serve: The Final Touches

1. Slice: When ready to serve, remove the rolls from the refrigerator and unwrap them. Using a sharp, serrated knife, slice each roll into 1-inch thick pieces.
2. Dust with Powdered Sugar (Optional): Dust the tops of the sliced rolls with powdered sugar for a touch of sweetness and an elegant presentation.
3. Serve: Serve the Strawberry Shortcake Cheesecake Rolls immediately and enjoy!