Process 26 vanilla cream cookies into fine crumbs. In a bowl, combine cookie crumbs with melted butter until well-blended. Press into a greased 10-inch springform pan. Freeze for 15 minutes to set.

Combine 1 pack of strawberry-flavored gelatin with 1 cup of boiling water in a heatproof bowl, stirring until dissolved. Set aside to cool slightly.

Beat 16 ounces of softened cream cheese with 1/2 cup of granulated sugar until smooth and creamy, about 2-3 minutes.

In a separate bowl, whip 1 cup of heavy whipping cream with 1/4 cup of powdered sugar until stiff peaks form, about 4-5 minutes.

Fold half of the whipped cream mixture into the cream cheese mixture until incorporated. Fold in the cooled gelatin mixture with the remaining whipped cream.

Pour half of the gelatin mixture over the chilled crust, then freeze for 15 minutes. Add the cream cheese layer, smooth it out, and top with the remaining gelatin mixture.

Crush additional cookies and strawberry wafers in a zip-top bag for topping. Optionally mix in food coloring.

Cover with plastic wrap and refrigerate for at least 4 hours or overnight. Add whipped topping and cookie crunch before serving.