Mix the crushed cookies, strawberry powder, and melted butter in a medium bowl until sandy with small chunks. The mixture should lightly clump when pressed. Spread onto a plate and set aside. If it feels dry, mix in ½ tbsp more butter.

In another bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until evenly moistened. Press into a thin layer on a parchment-lined tray and freeze for 10 minutes until firm, then crumble or cut into small pieces. Keep chilled.

Beat the softened cream cheese in a large bowl on medium speed for 2 to 3 minutes until smooth and fluffy, scraping down the sides to prevent lumps.

Add the powdered sugar and vanilla extract, then beat for about 1 minute until fully combined. Gently swirl in the strawberry jam if using, stopping as soon as the color looks lightly pink.

Fold the whipped cream into the cream cheese mixture using slow, lifting motions until thick, airy, and scoopable. If the mixture feels loose, chill for 10 minutes.

Scoop tablespoon-sized portions and roll into balls, or press into silicone molds or a lined pan. If using the crust, press a small piece into the center of each bite. Freeze for 30 to 40 minutes until firm.

Roll the chilled bites in the strawberry crunch coating, pressing gently so it sticks evenly. Return them to the tray.

Freeze for another 15 minutes to set. Serve chilled or slightly softened, with diced strawberries or a drizzle of strawberry syrup if desired.