1. Step 1: Prepare the Cream Cheese Mixture: Place softened cream cheese in a large mixing bowl. Add powdered sugar and vanilla extract. Beat with an electric mixer on medium speed until smooth and creamy. Scrape down sides of bowl.

2. Step 2: Whip the Heavy Cream: In a chilled mixing bowl, beat cold heavy cream on high speed until stiff peaks form. Do not overbeat.

3. Step 3: Combine and Fold: Gently fold one-third of the whipped cream into the cream cheese mixture to lighten. Then fold in remaining whipped cream until just combined. Gently fold in diced fresh strawberries.

4. Step 4: Make the Crunch Topping: Pulse golden sandwich cookies in a food processor until fine crumbs. Transfer to a bowl, add crushed freeze-dried strawberries, and pour in melted butter. Stir until evenly moistened.

5. Step 5: Assemble the Fluff: Spoon half of the cheesecake fluff into a serving dish. Sprinkle one-third of the crunch topping over it. Add remaining fluff and spread gently.

6. Step 6: Chill and Garnish: Cover tightly with plastic wrap and refrigerate for at least 4 hours or overnight. Just before serving, sprinkle remaining crunch topping and garnish with fresh strawberry slices. Serve cold.