In a large bowl, beat the softened cream cheese with a hand mixer or stand mixer until smooth.

Slowly add the powdered sugar and continue mixing until well combined.

Add the vanilla extract and heavy cream. Beat until the mixture is smooth and fluffy, creating a creamy cheesecake filling.

Lightly brush both sides of each tortilla with the melted butter. This will help create the crispy texture when frying.

If desired, cut the tortillas into halves or quarters for smaller rolls.

Spoon a generous amount of the cheesecake filling into the center of each tortilla.

Carefully fold the sides of the tortilla over the filling and roll it up tightly. Ensure the edges are sealed to prevent the filling from spilling out during frying.

Roll each assembled tortilla in the cinnamon sugar mixture, ensuring an even coating on all sides.

Heat 1–2 inches of oil in a frying pan over medium heat. Test the oil by adding a small drop of water—if it sizzles, the oil is ready.

Fry the rolls in batches, turning occasionally, until golden brown and crispy—approximately 2-3 minutes per side.

Remove the rolls and place them on a paper towel-lined plate to drain excess oil.

Serve the crispy cheesecake rolls warm. Optionally, top with whipped cream, fresh berries, or a drizzle of fruit sauce for extra flavor.