Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to package instructions (usually 3-5 minutes) until tender. Drain and set aside.
While the tortellini cooks, heat the olive oil in a large skillet over medium heat.
Add the minced garlic to the skillet and sauté for 1 minute until fragrant, stirring frequently to avoid burning.
Pour in the crushed tomatoes and stir to combine with the garlic. Simmer for 8-10 minutes, stirring occasionally.
Reduce the heat to low and stir in the heavy cream, grated Parmesan cheese, salt, black pepper, and red pepper flakes. Cook for another 2-3 minutes until the sauce is creamy and heated through.
Add the cooked tortellini to the skillet and gently toss to coat the pasta evenly with the creamy tomato basil sauce.
Remove from heat and stir in the chopped fresh basil leaves.
Serve immediately, garnished with additional Parmesan cheese and basil if desired.