In a medium mixing bowl, combine the softened cream cheese, granulated sugar, and vanilla extract. Beat with an electric mixer (or by hand) until smooth and creamy, ensuring no lumps remain. Gently fold in the finely diced fresh strawberries. Be careful not to overmix, as you want the strawberries to retain some of their texture.

Lay a spring roll wrapper flat on a clean, dry surface with one corner pointing towards you (like a diamond). Place about 2-3 tablespoons of the cheesecake-strawberry filling in the center of the wrapper, forming a log shape. Fold the bottom corner up over the filling, tucking it in tightly. Fold in the left and right corners towards the center. Then, tightly roll the wrapper upwards from the bottom, creating a compact roll. Moisten the top corner with a little water to seal it securely. Repeat with the remaining wrappers and filling.

In a large skillet or deep pot, heat about 2-3 inches of vegetable oil over medium-high heat to 350°F (175°C). Carefully place 2-3 rolls into the hot oil, ensuring not to overcrowd the pan. Fry for 2-3 minutes per side, or until golden brown and crispy. Use tongs to carefully turn the rolls to ensure even browning. Once golden, remove the rolls from the oil and place them on a wire rack lined with paper towels to drain any excess oil.

Allow the rolls to cool slightly before serving. For an extra touch of elegance and sweetness, dust them with powdered sugar, serve with fresh strawberry slices, and a dollop of whipped cream. These rolls are best enjoyed warm, but they are also delicious at room temperature.