Too much food and too much from scratch IMO.
Assuming the cinnamon rolls are homemade, ditch them in favour of the pastries (effort saving).
Swap at least some of the canapés to shop bought. Life is too short and if you have an air fryer, this is its moment to shine.
I'd also ditch the broccoli from the lunch, because 3 different brassicas would be excessive and broccoli is the most delicate in terms of overcooking.
3 types of potatoes is also too much. If your DSis must have mash, buy a pack of the ready made chilled stuff. Dauphinois potatoes are a food of the gods, but could you find another meal during the festive period to add this to? We always have 3 different carbs (roasties, yorkies, rice & peas), but there is no way I'd make them all potato or homemade (yorkies are the carb I buy in for Xmas, even though I happily make from scratch at other times of the year).
Too many puds. You've already made the Xmas pud, so that can stay. Save the mince pies for the days surrounding the 25th or, even better, serve them in place of both the cinnamon rolls and croissants for breakfast. Shop buy one dessert that everyone likes.
Save the cheese for a different day, but it could still be brought out much later if people are peckish and fancy something other than a turkey sandwich.
You need to lighten the hosting load. Not everyone needs their favourites in all parts of the meal.
FWIW, we are doing canapés throughout the morning in place of breakfast. We always used to have scrambled eggs and smoked salmon on toasted muffins, but it was too filling. I have bought all canapés except the salmon blinis (which I am tasking DCs with making) readymade, and all can be popped in the airfryer as and when, independent of what the turkey etc is doing. We are having a starter, but it's Coquilles St Jacques so very light. I will hugely overcater lunch as we love the leftovers, but I won't have as many separate dishes as you are doing. Pudding will be Xmas pud with a choice of custard or ice cream, and again all shop bought. I only really cook the meat, carbs, veg and gravy for the lunch from scratch. Everything else is bought in but good quality. I have made the cranberry sauce ahead though (now sitting in the freezer). I plan on spending as much time as possible chilling out with my family and/or sat on my bum in front of the TV drinking something chilled. Apart from the last 30 mins before serving lunch, my aim is to only need to potter back and forth to the kitchen now and then to do the bare minimum of poking, stirring and basting.