In a medium mixing bowl, beat softened cream cheese with granulated sugar until smooth and creamy. Stir in vanilla extract and heavy cream until well combined. Set aside.

In a small saucepan, combine finely diced strawberries and granulated sugar. Cook over medium-low heat, stirring occasionally, until strawberries soften and release their juices, about 3-5 minutes. In a small separate bowl, whisk cornstarch and water until smooth to create a slurry. Add the slurry to the strawberries, stirring constantly, and cook for another 1-2 minutes until the mixture thickens. Remove from heat and let cool completely.

In a small bowl, combine all-purpose flour and granulated sugar. Add cold butter pieces and use your fingertips or a pastry blender to cut the butter into the flour mixture until coarse crumbs form. Set aside.

Lay an egg roll wrapper on a clean, dry surface in a diamond shape with a corner pointing towards you. Place about 1.5-2 tablespoons of the cheesecake filling just below the center of the wrapper, spreading it slightly. Top the cheesecake filling with about 1 tablespoon of the cooled strawberry filling.

Fold the bottom corner of the wrapper up over the filling. Fold in the left and right corners towards the center. Roll the wrapper tightly from the bottom up towards the top corner. Before the last fold, brush the top corner with the beaten egg wash to seal the roll. Repeat with remaining wrappers and fillings.

Brush the outside of each assembled roll with a light coating of the beaten egg wash. Gently sprinkle or press the shortcake crumble onto the top surface of each roll.

Preheat your air fryer to 350°F (175°C). Lightly grease the air fryer basket or line with parchment paper (if air fryer safe). Place rolls in a single layer in the basket, ensuring they are not overcrowded. Air fry for 10-15 minutes, flipping halfway through, until golden brown and crispy. Cooking time may vary depending on your air fryer model.

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. Place rolls on the prepared baking sheet, ensuring they are not touching. Bake for 15-20 minutes, flipping halfway through, until golden brown and crispy.

While the rolls are cooking or cooling slightly, whisk together powdered sugar, milk, and vanilla extract in a small bowl until smooth and desired consistency is reached.

Once the rolls are cooked, let them cool for a few minutes. Drizzle generously with the prepared glaze just before serving.