In a medium bowl, mix the softened cream cheese, powdered sugar (if using), and vanilla extract until smooth and well combined.

Gently fold in the sliced strawberries into the cream cheese mixture until evenly coated.

Spread a generous amount of the cream cheese and strawberry mixture onto half of each tortilla. Fold the other half over to create a half-moon shape.

In a skillet, melt 1 tablespoon of butter over medium heat. Place the folded quesadillas in the skillet and cook for 2-3 minutes on each side until golden brown and crispy. Add more butter if needed for the second batch.

Remove from the skillet and let cool slightly before slicing into wedges. Serve warm, topped with whipped cream and garnished with fresh mint leaves if desired.