In a saucepan, combine diced strawberries, sugar, vodka, water, and lemon juice. Simmer for 10 minutes, mashing gently. Stir in strawberry preserves and cook 5–7 minutes more until thick. Set aside.
Beat cream cheese until smooth. Add sugar and vanilla; mix until creamy.
Spread 1.5 tbsp filling on each tortilla. Roll tightly, folding in the sides halfway through. Repeat with all tortillas.
Place roll-ups on a baking sheet and freeze for 1 hour.
Fill a skillet or fryer with 2 inches of oil. Heat to 350°F (175°C).
Fry a few at a time, seam side up, about 1 minute per side until golden. Drain on a paper towel-lined rack.
Brush warm roll-ups with melted butter and sprinkle with cinnamon sugar. Serve warm with the strawberry sauce for dipping.