Place Oreos in a food processor and pulse until fine crumbs form. Alternatively, place in a large Ziploc bag and crush with a rolling pin.

Transfer crushed Oreos to a medium bowl. Pour in melted butter and strawberry gelatin powder. Mix well until all crumbs are moistened and evenly coated.

Spread the mixture in a single layer in your air fryer basket (or on a baking sheet lined with parchment paper for oven). Air fry at 350°F (175°C) for 8-10 minutes, stirring halfway through, until golden brown and slightly crisp. If using an oven, bake for 10-12 minutes, stirring halfway. Be careful not to burn.

Remove from air fryer/oven and let cool completely on the baking sheet. The crunch will crisp up further as it cools. Reserve about 1/2 cup of the crunch for garnish.

In a large mixing bowl, beat softened cream cheese and powdered sugar with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl as needed.

Beat in vanilla extract until combined.

Gently fold in the thawed whipped topping until no streaks remain and the mixture is light and airy. Do not overmix.

Wash fresh strawberries thoroughly. Hull them (remove the green tops) and slice them into uniform pieces.

Spread about half of the prepared strawberry crunch topping evenly on the bottom of a 9x13 inch (or similar size) serving dish.

Arrange half of the sliced strawberries over the crunch layer.

Carefully spread the creamy filling evenly over the strawberries.

Top the creamy filling with the remaining sliced strawberries.

Sprinkle the reserved 1/2 cup of strawberry crunch topping over the top for garnish. Cover the dish loosely with plastic wrap and refrigerate for at least 2-4 hours, or preferably overnight, to allow the flavors to meld and the salad to set.