Place vanilla wafers in a large ziplock bag and crush them using a rolling pin until you achieve coarse crumbs. In a medium bowl, combine the crushed wafers with melted butter and granulated sugar. Mix until well combined and the mixture resembles wet sand.

In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add powdered sugar and vanilla extract, beating until fully incorporated. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.

Press two-thirds of the crumb mixture into the bottom of a 9x13 inch baking dish to form an even crust. Spread half of the cream cheese mixture over the crust. In another bowl, whisk together the vanilla pudding mix and cold milk until thickened. Spread this over the cream cheese layer.

Arrange sliced strawberries evenly over the pudding layer. Top with the remaining cream cheese mixture. Sprinkle the remaining crumb mixture over the top to create that signature crunch topping.

Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight for best results. This allows the flavors to meld and the layers to set perfectly.