In a large mixing bowl, beat the softened cream cheese, 1/4 cup sugar, and vanilla extract until smooth and creamy.

In a separate bowl, whip the heavy cream until stiff peaks form.

Gently fold the whipped cream into the cream cheese mixture until fully combined and fluffy.

In a small bowl, combine the diced strawberries with 2 tablespoons sugar. Let them sit for 10 minutes to release their juices.

Mix the crushed shortbread cookies or graham crackers with melted butter until the texture resembles wet sand.

Lay one crepe flat on a clean surface.

Spread a layer of cheesecake filling evenly across the crepe.

Sprinkle a generous amount of cookie crumb mixture over the filling.

Add a layer of the macerated strawberries.

Carefully roll the crepe tightly into a log, similar to sushi rolls.

Repeat with the remaining crepes and filling.

Wrap each roll tightly in plastic wrap.

Refrigerate for at least 1 hour, or until firm.

Remove from the refrigerator and slice into 1-inch rounds.

Dust with powdered sugar before serving.