Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.Cream butter, granulated sugar, and brown sugar for 3–5 minutes until light and fluffy.Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.In a separate bowl, whisk together flour, baking soda, and salt.Gradually mix dry ingredients into wet ingredients until just combined.Fold in crushed freeze-dried strawberries and strawberry cake mix evenly.Scoop rounded balls of dough onto prepared baking sheets, spacing 2 inches apart.Sprinkle extra crushed strawberries on top if desired.Bake for 10–12 minutes until edges are set and lightly golden.Cool cookies on the baking sheet briefly, then transfer to a wire rack.Mix crushed freeze-dried strawberries, crushed graham crackers, and melted butter.Press the strawberry crunch topping onto cooled cookies.These Strawberry Crunch Cookies are soft, colorful, and packed with nostalgic strawberry flavor.