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

In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar for about 3-5 minutes until light and fluffy.

Add eggs one at a time, mixing in the vanilla extract after all eggs are incorporated.

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

Gently fold in freeze-dried strawberries and strawberry cake mix.

Scoop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Bake for 10-12 minutes until edges are golden and centers are set but slightly soft. Cool on a wire rack.

Combine crushed graham crackers with remaining crushed strawberries and melted butter, mixing until resembles wet sand.

Once cookies are cooled, gently press the crunch topping onto each cookie.

Store cookies in an airtight container at room temperature for up to one week.