In a small bowl, combine the crushed golden Oreos with the strawberry gelatin powder.

Stir in the melted butter until the mixture is crumbly and resembles a crunchy topping. Set aside.

In a mixing bowl, beat softened cream cheese until smooth.

Add vanilla extract and powdered sugar (if using); mix until combined.

In a separate bowl, whip the heavy cream until stiff peaks form.

Gently fold the whipped cream into the cream cheese mixture until light and fluffy.

Scoop the cheesecake mixture with a small cookie scoop or spoon and roll into 1-inch balls.

Place the balls on a parchment-lined tray and freeze for 20–30 minutes until firm.

Roll each cheesecake ball in the strawberry crunch topping, gently pressing to adhere.

Serve the bites chilled on a small platter or in mini paper liners for easy pickup.

Pair with fresh strawberries or a light sparkling wine.

Store the bites in an airtight container in the refrigerator for up to 3 days.

For longer storage, freeze the cheesecake balls in a freezer-safe container for up to 3 months. Thaw in the refrigerator for 20–30 minutes before serving.