In a large mixing bowl, combine the softened cream cheese, melted unsalted butter, powdered sugar, and vanilla extract. Beat until creamy and smooth, about 2-3 minutes.

Gently fold in the whipped cream into the cheesecake mixture with a spatula.

Fold in the diced blueberries, strawberries, and peaches until evenly distributed.

Sprinkle the vanilla instant pudding into the filling and fold until fully combined. Cover and refrigerate for at least 30 minutes.

Lay each tortilla flat and spread an even layer of the cheesecake filling along one edge. Roll tightly and secure the ends.

Brush each roll-up with melted butter, then roll them in a mixture of cinnamon and sugar.

Slice the roll-ups into 2/3 to 3/4-inch rounds and arrange them on a serving platter.