Begin by crushing 26 vanilla cream cookies in a food processor until fine crumbs form, then mix with melted unsalted butter until well combined. Press this mixture into the bottom of a greased 10-inch springform pan, creating an even layer. Freeze for about 15 minutes.

In a small bowl, dissolve strawberry gelatin powder into 1 cup of boiling water, stirring until completely dissolved. Allow to cool to room temperature (about 10-15 minutes).

In a large mixing bowl, beat softened cream cheese and granulated sugar together using an electric mixer on medium speed until smooth (about 2-3 minutes). Scrape down sides as needed.

In a separate bowl, pour in heavy cream and add powdered sugar if using. Whip on high speed until stiff peaks form (4-5 minutes).

Gently fold half of the whipped cream into the cream cheese mixture until just combined. Then, fold the remaining whipped cream into the cooled gelatin mixture until homogeneous.

Pour half of the gelatin mixture over the prepared crust, spreading evenly. Freeze for another 15 minutes. Add cream cheese filling on top, spreading evenly, followed by the rest of the gelatin mixture.

Crush additional vanilla cream cookies and strawberry wafer cookies together until fine crumbs. This will be the topping.

Cover loosely with plastic wrap and refrigerate for at least 4 hours, preferably overnight.