Prepare the Sponge Cake:

1. Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and grease it lightly.
2. In a large bowl, beat eggs, sugar, and vanilla extract on high speed for 3-4 minutes until pale and fluffy.
3. Sift in flour, baking powder, and salt. Gently fold until combined.
4. Add milk, oil, and strawberry extract. Fold carefully, adding pink food coloring if desired.
5. Pour batter into the prepared pan and spread evenly. Bake for 10-12 minutes.
6. While baking, lay a clean kitchen towel and dust it with powdered sugar.

2. Roll the Cake:

1. Once baked, immediately invert the cake onto the towel and peel off the parchment paper.
2. Roll the cake (with the towel) from the short end into a log. Let cool for 30-40 minutes.

3. Make the Cheesecake Filling:

1. In a bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth.
2. In another bowl, whip heavy cream until stiff peaks form. Fold it into the cream cheese mixture.
3. Chill the filling for 15 minutes before using.

4. Assemble the Cake Roll:

1. Unroll the cooled cake and spread the cheesecake filling evenly.
2. Roll it back up tightly without the towel and wrap in plastic wrap. Refrigerate for 30 minutes.

5. Prepare the Crumble Topping:

1. Preheat oven to 350°F (175°C).
2. Mix flour, sugar, and melted butter until crumbly. Spread on a baking sheet.
3. Bake for 8-10 minutes, stirring halfway. Let cool.

6. Make the Strawberry Glaze:

1. Whisk powdered sugar, milk, and strawberry extract until smooth.
2. Adjust consistency with more powdered sugar (to thicken) or milk (to thin).
3. Add pink food coloring if desired.

7. Decorate & Serve:

1. Drizzle glaze over the chilled roll.
2. Sprinkle crumble topping and garnish with fresh strawberry slices.
3. Slice and serve chilled for the best texture and flavor.