Begin by softening the cream cheese in a mixing bowl, using a hand mixer on medium speed until it's smooth and creamy, about 2 minutes. Gently fold in the whipped cream, vanilla extract, and sugar until light and fluffy.

Rinse your fresh strawberries under cold water and pat them dry. Carefully slice each strawberry into thin, even pieces, about 1/4 inch thick.

Lay a sushi mat on your work surface and place a sheet of plastic wrap on it. Spread a generous layer of the cheesecake filling over the mat.

With the sushi mat, carefully lift the edge closest to you and begin to roll tightly away from you, ensuring that the filling and strawberries stay intact.

Wrap the completed rolls in plastic wrap and refrigerate for at least 1 hour.

Once chilled, carefully unwrap the rolls and place them on a cutting board. Using a sharp knife, slice the roll into bite-sized pieces.