Process vanilla cream cookies into fine crumbs using a food processor. Melt the unsalted butter and combine it with the cookie crumbs, then press firmly into the bottom of a greased 10-inch springform pan. Freeze for 15 minutes.

In a mixing bowl, pour boiling water over the strawberry gelatin. Stir until dissolved and allow to cool for 15 minutes.

In a large mixing bowl, beat the room-temperature cream cheese with granulated sugar until smooth and creamy, about 2-3 minutes.

In another bowl, whip the whipping cream and powdered sugar until stiff peaks form, about 3-5 minutes. Separate the whipped cream into two bowls.

Pour half of the cooled strawberry gelatin into the prepared crust and freeze for 15 minutes. Spread the cream cheese mixture on top, then add the remaining gelatin mixture. Freeze for another 15 minutes.

While the layers set, crush the remaining cookies and strawberry wafers. Mix for an enticing topping, adding food coloring if desired.

After the final layer has set, move the cheesecake to the refrigerator and chill for at least 4 hours before serving.