1. Make the Crust:

1. Grease the bottom and sides of a 10-inch springform pan.
2. Place 26 of the vanilla cream cookies in a food processor and process until they are fine crumbs. Alternatively, place the cookies in a zip-top bag and crush them with a rolling pin.
3. Add the melted butter to the cookie crumbs and process (or mix in the bag) until the mixture is evenly moistened and resembles wet sand.
4. Press the crumb mixture firmly and evenly into the bottom of the prepared springform pan.
5. Freeze the crust for 15 minutes while you prepare the filling. This helps firm it up and prevents it from becoming soggy.

2. Make the Strawberry Gelatin Mixture:

1. In a medium bowl, combine the boiling water and strawberry gelatin powder.
2. Whisk vigorously for 2 minutes, or until the gelatin is completely dissolved.
3. Set the gelatin mixture aside to cool to room temperature. Do not refrigerate.

3. Make the Cream Cheese Mixture:

1. In a separate large mixing bowl, beat the softened cream cheese and granulated sugar together with an electric mixer until smooth and creamy (about 1-2 minutes).

4. Make the Whipped Cream:

1. In another large mixing bowl, beat the heavy whipping cream and powdered sugar together with an electric mixer until stiff peaks form. Be careful not to overwhip.

5. Combine the Filling Components:

1. Divide the whipped cream in half.
2. Gently fold one half of the whipped cream into the cream cheese mixture until just combined.
3. Gently fold the other half of the whipped cream into the cooled strawberry gelatin mixture until just combined.

6. Assemble the Cheesecake:

1. Remove the crust from the freezer.
2. Pour half of the strawberry gelatin mixture evenly over the crust.
3. Freeze for 15 minutes to allow this layer to set slightly.
4. Remove from the freezer and carefully spread the cream cheese mixture evenly over the strawberry layer.
5. Pour the remaining strawberry gelatin mixture over the cream cheese layer.

7. Create the Crunch Topping:

1. Coarsely crush the remaining 8 vanilla cream cookies and the 10 strawberry wafer cookies. You can do this in a food processor (pulse briefly), in a zip-top bag with a rolling pin, or by hand using a tart shaper or the bottom of a glass. You want a mix of larger and smaller pieces for texture.
2. Optional: For a more vibrant pink color, add a few drops of red or pink food coloring to the crushed cookies and mix well.
3. Combine the crushed vanilla and strawberry cookies.
4. Sprinkle the cookie mixture evenly over the top of the cheesecake.

8. Chill the Cheesecake:

1. Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow it to fully set.

9. Decorate and Serve:

1. Before serving, transfer the thawed whipped topping to a pastry bag fitted with a star tip (or use a zip-top bag with a corner snipped off).
2. Pipe decorative swirls or dollops of whipped topping around the edge of the cheesecake, or as desired.
3. Carefully remove the sides of the springform pan.
4. Slice and serve chilled.