Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

Wash and thoroughly dry the strawberries. Remove the tops, dice the berries into small pieces, and toss them with the cornstarch.

In a bowl, mix the softened cream cheese, Greek yogurt, honey, and vanilla until smooth. If the filling seems loose, refrigerate it for 10–15 minutes.

Unroll the crescent dough and press the perforations together to form a rectangle. Keep the dough cool and patch any small gaps.

Spread the cheesecake filling evenly over the dough, leaving about ½ inch uncovered along one long edge.

Distribute the strawberries evenly across the filling, avoiding any liquid that has collected in the bowl.

Starting from the long edge opposite the uncovered border, roll the dough into a log. Press the seam gently to seal and refrigerate for about 10 minutes if the log feels too soft.

Cut the log into 8 roughly equal slices with a sharp knife. Arrange them cut-side up on the prepared baking sheet, leaving space between each pinwheel.

Bake for 16–20 minutes, checking near the 15-minute mark, until the pastry is golden and cooked through in the center.

Let the pinwheels cool on the baking sheet for about 5 minutes. Dust lightly with the optional powdered sugar, if desired, and serve warm.