Preheat your oven to 350°F (175°C) and prepare a baking sheet lined with parchment paper.

In a large mixing bowl, combine unsalted butter, granulated sugar, and brown sugar. Cream on medium speed for 3 to 5 minutes until light and fluffy.

Add the eggs one at a time and pour in the vanilla extract. Beat until smoothly blended, about 1 to 2 minutes.

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually mix this into the wet ingredients until just combined.

Gently fold in the freeze-dried strawberries and the strawberry cake mix using a rubber spatula.

Scoop out dough onto the prepared baking sheet, spacing each scoop about 2 inches apart.

Bake for 10 to 12 minutes until the edges are golden brown and centers are soft but set.

Let the cookies cool on the tray for about 5 minutes, then transfer to a wire rack to cool completely.

Prepare the crunch topping by mixing crushed graham crackers, melted butter, and any extra freeze-dried strawberries.

After the cookies are cool, generously press the crunchy topping onto each cookie.