Step 1: Preparing the Crust

1. Crush the vanilla cream cookies in a food processor until you have fine crumbs. Alternatively, place the cookies in a resealable bag and crush them with a rolling pin.
2. Combine the crumbs with melted butter in a bowl, mixing until the texture resembles wet sand.
3. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Refrigerate the crust while preparing the filling.

Step 2: Making the Filling

1. Dissolve the strawberry gelatin in 1 cup of boiling water. Stir well and let it cool slightly.
2. In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
3. Gradually add the cooled gelatin mixture, mixing until well incorporated.
4. In a separate bowl, whip the heavy cream and powdered sugar until stiff peaks form.
5. Fold the whipped cream into the cream cheese mixture, creating a light, airy filling.
6. Crush the strawberry wafer cookies and gently fold them into the filling for a delightful crunch.

Step 3: Assembling and Chilling

1. Pour the filling over the chilled crust, spreading it evenly with a spatula.
2. Smooth the top, ensuring a flawless surface.
3. Cover the cheesecake and refrigerate it for at least 4 hours, or until firm.

Step 4: Adding the Topping

1. Transfer the whipped topping to a pastry bag fitted with a star tip for easy decorating.
2. Pipe dollops of whipped topping around the edge or create your own design.
3. For an extra flourish, sprinkle crushed strawberry wafer cookies or garnish with fresh strawberries.