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 crumbs will not turn completely pink—this is expected and creates the desired two-toned texture.

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

Rinse the strawberries under cool water and pat dry very well. Cut each in half lengthwise (removing green tops) and place cut-side up on a serving platter.

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

Add powdered sugar, beat on low until incorporated, then add heavy cream, vanilla extract, and salt. Beat another 1–2 minutes until light and fluffy.

Dollop about 1½ teaspoons of filling onto the cut surface of each strawberry. Alternatively, use a piping bag for decoration.

Sprinkle the strawberry crunch topping over the filled berries and serve immediately.