In a large mixing bowl, combine room temperature cream cheese, sweetened dried cranberries, and crumbled feta cheese. Mix until well blended and creamy, approximately 2-3 minutes.

Lay your tortillas flat on a clean surface. Evenly spread about 1/3 cup of the cranberry mixture onto each tortilla, leaving about an inch border.

Starting from one edge, roll each tortilla tightly to encase the filling, wrapping it firmly to ensure they hold their shape.

Wrap each rolled tortilla tightly in plastic wrap and refrigerate for at least 1 hour to allow flavors to meld.

Remove the pinwheels from the refrigerator and unwrap the plastic. Slice each roll into approximately 12 equal pieces using a sharp knife.

Arrange the sliced pinwheels on a festive serving platter and enjoy as an appetizer or snack.