In a large mixing bowl, combine the flour, granulated sugar, instant yeast, and salt. Gradually pour in the warmed milk and melted butter, mixing until a soft dough forms.

Transfer the dough to a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm spot for 1-2 hours, or until it doubles in size.

In a separate bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth. Gently fold in the diced strawberries and strawberry jam until well combined.

Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle. Spread softened butter over the surface, sprinkle with brown sugar and cinnamon, and spread the cheesecake filling. Roll tightly and cut into 12 pieces.

Place the cut rolls in a greased baking dish, cover with a cloth, and let them rise again for 30-45 minutes until puffy.

Preheat the oven to 350°F. Pour heavy cream evenly over the rolls and bake for 25-30 minutes until golden brown.

Prepare the cream cheese frosting by beating together softened cream cheese and butter. Gradually mix in powdered sugar, cream, and vanilla extract.

Once out of the oven, cool for a few minutes before spreading the frosting over the warm rolls. Top with graham cracker crumbs and slices of fresh strawberries.