Prepare the filling by combining softened cream cheese, sugar, and vanilla extract in a mixing bowl using an electric mixer. Fold in whipped cream until smooth.

Warm tortillas slightly in a skillet for 10-15 seconds on each side or microwave for 15 seconds to make them pliable.

Spread cheesecake filling over each warmed tortilla, place sliced strawberries in a line over the filling.

Roll the tortillas tightly, ensuring the filling stays inside, and place seam-side down on a cutting board.

Slice the rolls into bite-sized pieces and arrange on a platter. Drizzle with chocolate sauce and garnish with mint leaves.

Store leftovers in an airtight container in the refrigerator for up to 3 days.