Preheat the oven to 350°F. Line a small baking sheet with parchment paper or a silicone mat and set aside.

Add the golden oreo cookies to a small food processor or high-speed blender and pulse for 30–60 seconds until finely crushed. Transfer the crumbs to a bowl and set aside.

In a separate bowl, stir together the melted butter and strawberry gelatin powder until dissolved and fully blended.

Add the strawberry mixture to the cookie crumbs and stir to combine. The cookie crumbs will not turn completely pink—this is expected and creates the desired crunchy two-toned texture.

Transfer the strawberry crunch mixture to the prepared baking sheet, spread to a thin even layer, and bake for 8–10 minutes or just until lightly golden. Remove from the oven and allow to cool completely while preparing the cream cheese filling.

Rinse the strawberries under cool water, then pat them dry very well. Cut the strawberries in half lengthwise (removing any green leaves) and place onto a serving platter with the sliced side facing up. Set aside.

Beat the cream cheese in a large bowl with a handheld mixer on medium speed for 1–2 minutes or until smooth and creamy.

Add the powdered sugar, beat on low until fully incorporated, followed by the heavy cream, vanilla extract, and salt. Beat for an additional 1–2 minutes or just until light and creamy.

Dollop a 1½ teaspoon-sized amount of the cream cheese filling onto the cut surface of each strawberry. Alternatively, transfer the filling to a piping bag fitted with a piping tip for decorative dollops.

Once all strawberries have been topped with the cream cheese filling, sprinkle generously with the reserved strawberry crunch topping and serve immediately.