Preheat your oven to 350 degrees F (175 degrees C) and lightly spray a standard 12-cup muffin tin with nonstick cooking spray.

Roll out each tube of crescent dough into a rectangle measuring approximately 12x16 inches on a lightly floured work surface. Pinch seams together if using perforated dough.

Spread a third of the whipped cream cheese evenly over the first sheet of dough.

Spread 1/3 cup of strawberry preserves over the cream cheese.

Repeat this layering process with the remaining sheets of dough.

Starting from the long edge, roll up the dough tightly into a log shape. Cut this log in half, and then cut each half into four sections, resulting in 12 sections total.

With the layered side facing out, roll each section into a cinnamon roll shape, tucking the end underneath. Place into the prepared muffin tin.

Bake in the preheated oven for 22-24 minutes, or until golden brown.

Allow the cruffins to cool slightly before carefully removing them, and serve warm.