1. Beat the softened cream cheese in a mixing bowl until completely smooth.

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

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

4. Chill the cheesecake mixture for 20 to 30 minutes so it is easier to shape.

5. Wash, hull, and dry the strawberries very well.

6. Scoop a portion of cheesecake filling into your hand, flatten it slightly, and place a strawberry in the center.

7. Wrap the filling around the strawberry and roll it into a ball shape.

8. Place each cheesecake bite on a parchment-lined tray.

9. Freeze the bites for 30 to 45 minutes until firm.

10. In a shallow bowl, combine the crushed golden sandwich cookies, strawberry gelatin powder, and melted butter.

11. If using white chocolate, melt it gently until smooth.

12. Dip or roll each chilled bite lightly in the white chocolate if desired.

13. Roll each bite in the strawberry crunch coating, pressing gently so the crumbs stick.

14. Refrigerate until set, then serve chilled.