1. Preheat the oven to 350°F and lightly grease a baking dish or line a baking sheet with parchment paper.

2. In a medium bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.

3. Dice the strawberries into small pieces and gently pat them dry with paper towels to remove excess moisture.

4. Roll out the crescent dough or pizza dough into an even rectangle on a lightly floured surface.

5. Spread the cheesecake filling evenly over the dough, leaving a small border around the edges.

6. Sprinkle the diced strawberries over the filling, then add half of the crushed shortbread cookies.

7. Starting from the long side, roll the dough tightly into a log and slice into 8 even rolls.

8. Arrange the rolls in the prepared dish and bake for 22 to 26 minutes, or until lightly golden and set in the center.

9. Stir the remaining crushed cookies with the melted butter and set aside.

10. In a small bowl, whisk the powdered sugar with 1 to 2 tablespoons of milk until smooth.

11. Let the rolls cool slightly, then top with the buttery cookie crumbs, drizzle with glaze, and finish with extra strawberries if desired.