1. In a medium bowl, beat the softened cream cheese until smooth.

2. Add the powdered sugar and vanilla extract, then mix until creamy.

3. Fold in the whipped topping until the filling is light and fluffy.

4. Stir together the graham cracker crumbs and 2 tablespoons melted butter in a separate bowl.

5. Fold the crumb mixture into the cheesecake filling until combined.

6. Cover and chill the mixture for 30 to 45 minutes until firm enough to scoop.

7. In another bowl, combine the crushed golden sandwich cookies, strawberry gelatin powder, freeze-dried strawberries, and 2 tablespoons melted butter.

8. Scoop the chilled cheesecake mixture into small portions and roll into balls.

9. Roll each ball in the strawberry crunch coating, pressing gently so it sticks.

10. Place the coated bites on a parchment-lined tray.

11. Chill for at least 1 hour before serving.

12. Drizzle with melted white chocolate and garnish with fresh strawberry slices if desired.