1. Start by preparing the base. In a bowl, combine the crushed graham crackers with melted butter until well coated. Spread this mixture evenly over a sheet of parchment paper and press to form a compact layer. Refrigerate for 15 minutes.
2. While the base is chilling, beat the cream cheese in a separate bowl until smooth. Add in the granulated sugar and vanilla extract, mixing until well combined.
3. Gently fold in the whipped cream into the cream cheese mixture until fully incorporated. This will be your creamy cheesecake filling.
4. Remove the graham cracker base from the fridge and spread the cheesecake filling evenly over it, leaving a small border at the edges.
5. Sprinkle the diced strawberries evenly over the cheesecake layer, then gently spread the strawberry jam on top for an extra burst of flavor.
6. Carefully roll the layered mixture into a tight roll, using the parchment paper to help guide you. Place the roll in the freezer for at least 30 minutes to set.
7. Once firm, remove the roll from the freezer and slice into one-inch pieces to resemble sushi rolls. Dust with confectioners’ sugar before serving.

One tip from my kitchen to yours: make sure the roll is tightly packed to maintain its shape. If it starts to crumble, a little patience and a gentle hand will do the trick.