Crush 26 vanilla cream cookies in a food processor until fine crumbs. Combine with melted butter and press into a greased 10-inch springform pan. Freeze for 15 minutes.

Dissolve one package of strawberry gelatin powder in 1 cup of boiling water, stirring until dissolved. Allow to cool to room temperature.

Beat 8 ounces of softened cream cheese with ½ cup of granulated sugar until smooth. Whip 1 cup of heavy cream with ¼ cup of powdered sugar until stiff peaks form. Fold half of the whipped cream into the cream cheese, then fold the remaining into the cooled gelatin.

Pour half of the gelatin mixture over the chilled crust and freeze for 15 minutes. Once set, spread the cream cheese mixture, then add remaining gelatin on top.

Sprinkle crushed vanilla cream cookies on top for a crunchy topping. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight.