Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.

Beat the eggs and granulated sugar for about 5 minutes until pale, thick, and fluffy. Mix in the vanilla extract.

In a separate bowl, whisk together the flour, baking powder, and salt. Gently fold the dry ingredients into the egg mixture until just combined.

Spread the batter evenly into the prepared pan. Bake for 12–15 minutes, or until the cake springs back lightly when touched.

Immediately turn the warm cake onto a clean kitchen towel dusted with powdered sugar. Remove the parchment paper, roll the cake up with the towel, and let it cool completely.

Combine the chopped strawberries with the granulated sugar. Let sit for 10 minutes, then drain any excess juice.

Beat the softened cream cheese, powdered sugar, and vanilla until smooth. In a separate bowl, whip the heavy cream to stiff peaks and gently fold it into the cream cheese mixture.

Carefully unroll the cooled cake. Spread the cheesecake filling evenly over the surface, leaving a small border around the edges. Sprinkle the prepared strawberries evenly over the filling.

Roll the cake back up tightly (without the towel). Wrap in plastic wrap and refrigerate for at least 2 hours.

Mix the crushed cookie crumbs with the strawberry powder or strawberry-flavored crumbs for the topping.

For the optional frosting, beat together the cream cheese, powdered sugar, vanilla, and heavy cream until smooth and spreadable.

Spread or drizzle the frosting over the chilled cake roll, then sprinkle generously with the strawberry crumb topping.

Slice into 10–12 even pieces, wiping the knife clean between cuts for neat slices. Serve chilled.