Prepare the Crunch Topping: Place the golden Oreo cookies in a food processor and pulse until you have fine crumbs. Alternatively, place cookies in a ziplock bag and crush with a rolling pin. Transfer crumbs to a bowl and mix with melted butter and sugar until well combined. Set aside ½ cup for the topping, and press the remaining mixture into the bottom of a 9x13 inch baking dish to form the crust.

Make the Creamy Filling: In a large bowl, beat the softened cream cheese until smooth. Add powdered sugar and vanilla extract, beating until creamy and well combined. Gently fold in the thawed whipped topping until no streaks remain. Spread this mixture evenly over the crust layer.

Create the Strawberry Layer: In a small saucepan, combine sliced strawberries, sugar, cornstarch, and water. Cook over medium heat, stirring constantly, until the mixture thickens and becomes glossy (about 5-7 minutes). Remove from heat and let cool for 10 minutes before spreading over the cream cheese layer.

Assemble and Chill: Sprinkle the reserved cookie crumble evenly over the strawberry layer. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight for best results. This allows all the layers to set perfectly.