1. Mix the graham cracker crumbs, melted butter, and granulated sugar in a bowl until the mixture resembles wet sand. Press it firmly into the bottom of a 9-inch springform pan and chill for 15 to 20 minutes.

2. Beat the softened cream cheese until smooth. Add the powdered sugar and vanilla extract, then mix until creamy and fully blended.

3. In a separate bowl, whip the heavy whipping cream until soft peaks form. Gently fold it into the cream cheese mixture.

4. Spread about half of the plain cheesecake mixture over the chilled crust and smooth the top.

5. Stir the strawberry gelatin powder into the remaining cheesecake mixture until evenly pink. Fold in the chopped fresh strawberries.

6. Spread the strawberry cheesecake layer over the plain cheesecake layer. If desired, reserve a little plain filling to add another pale layer on top for a more dramatic look.

7. Combine the crushed golden sandwich cookies and crushed freeze-dried strawberries to make the topping. Sprinkle it generously over the top and gently press it into place.

8. Refrigerate for at least 6 hours, or overnight for the cleanest slices.

9. Remove from the springform pan, slice, and serve chilled.