In a mixing bowl, combine the softened unsalted butter, cream cheese, powdered sugar, and vanilla extract. Blend on medium speed for 2-3 minutes until smooth and creamy.

Gently fold in the whipped cream and diced fresh fruits. Reserve some raspberries for later use.

Transfer the filling to a covered bowl and chill in the refrigerator for 30 minutes.

Spread a layer of the chilled cheesecake filling on a tortilla, sprinkle with reserved raspberries, and roll tightly.

Brush each roll-up with melted butter and roll in cinnamon sugar until thoroughly covered.

Cut the roll-ups into 2/3–3/4 inch slices and arrange on a serving platter.