In a medium mixing bowl, combine cream cheese, powdered sugar, vanilla extract, and unsalted butter. Using an electric mixer, blend on medium speed until smooth and creamy, about 2-3 minutes. Fold in whipped cream and diced fruits.

Cover with plastic wrap and refrigerate for about 30 minutes to firm up the filling.

Take tortillas and spread a generous layer of the cheesecake filling along one edge. Scatter some whole raspberries over the filling. Roll tightly from the edge with filling to create snug rolls.

Mix together sugar and cinnamon in a small bowl. Brush the outside of each roll-up with melted butter and roll in cinnamon sugar mixture until fully coated.

Slice each roll-up into 2/3–3/4 inch rounds and arrange on a platter. Serve immediately.