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 to a bowl and set aside.

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

Add the strawberry mixture to the cookie crumbs and stir to combine. The crumbs will not turn completely pink—this is normal.

Spread the mixture evenly on the prepared baking sheet and bake for 8–10 minutes until lightly golden. Cool completely before use.

Rinse strawberries under cool water and pat dry thoroughly. Cut in half lengthwise and place cut-side up on a serving platter.

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

Add powdered sugar, then beat in heavy cream, vanilla extract, and salt. Mix for another 1–2 minutes until light and creamy.

Dollop 1½ teaspoons of filling onto each strawberry half. Use a piping bag for decoration if desired.

Sprinkle the reserved strawberry crunch topping over each strawberry and serve immediately.