Blend the cream cheese, granulated sugar, and vanilla extract together until the mixture is completely smooth.

Whip the heavy cream separately until stiff peaks form, then gently fold it into the cream cheese mixture.

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

Combine the crushed cookies or graham crackers with the melted butter, mixing until the texture resembles damp sand.

Place a crepe or cake layer on a flat surface, then spread with the cream filling, sprinkle with the cookie mixture, and top with macerated strawberries. Roll it up tightly like a sushi roll.

Wrap each roll in plastic wrap and refrigerate for at least one hour to set.

Once chilled, slice the rolls into 1-inch pieces and finish with a dusting of powdered sugar.