Begin by whisking the heavy whipping cream in a mixing bowl until it starts to show thickness. Introduce the confectioners' sugar and continue whisking until the mixture forms stiff peaks. Place aside.

In a separate bowl, combine the cream cheese, pumpkin puree, granulated sugar, vanilla extract, and pumpkin pie seasoning. Ensure the mixture is smooth and well-blended. Subsequently, incorporate the previously prepared whipped cream into this mixture, using a gentle folding technique.

Allow the resultant cheesecake mixture to refrigerate for approximately 60 minutes or until it attains firmness. Concurrently, in a shallow dish, mix the 1/2 cup granulated sugar and ground cinnamon. This will be reserved for the coating process.

Upon removal from the refrigerator, spread an approximate measure of 1/4 cup of the cheesecake mixture across the surface of each tortilla. Ensure it is placed towards the bottom third section of the tortilla. Subsequently, roll each tortilla to form a cylindrical shape.

In a skillet of suitable size, melt the unsalted butter over a medium to high heat setting. Once the butter is completely melted and slightly foamy, place the rolled tortillas into the skillet with the seam facing downwards. Allow each side to fry for 1-2 minutes or until a golden hue is achieved.

Promptly remove the fried tortillas from the skillet and roll them in the reserved cinnamon-sugar mixture, ensuring an even coat. For enhanced flavor and presentation, an optional drizzle of caramel sauce may be applied prior to serving.