Process 26 vanilla cream cookies in a food processor until fine crumbs. Melt 4 tablespoons of butter and mix into crumbs. Press mixture into a greased 10-inch springform pan and freeze for 15 minutes to set.

Combine 1 cup of boiling water with 1 package of strawberry gelatin in a bowl. Stir thoroughly for 2 minutes until completely dissolved. Set aside to cool, avoiding refrigeration.

In a separate bowl, beat together 8 ounces of softened cream cheese and 1/2 cup of granulated sugar with an electric mixer until smooth and creamy, about 2-3 minutes.

In a clean mixing bowl, pour 1 cup of heavy whipping cream and add 1/4 cup of powdered sugar. Beat on medium-high speed until stiff peaks form, about 4-5 minutes.

Divide whipped cream mixture in half. Fold one half into the cream cheese mixture, then fold the other half into the cooled strawberry gelatin mixture, being careful to maintain an airy texture.

Pour half of the strawberry gelatin mixture over the crust and freeze for 15 minutes. Add the entire cream cheese mixture on top, smoothing evenly. Layer remaining strawberry mixture on top.

Coarsely crush remaining vanilla cream cookies and 1 cup of strawberry wafer cookies, optionally mixing in a few drops of red food coloring. Sprinkle this mixture on top of the cheesecake.

Chill the cheesecake in the refrigerator for at least 4 hours until set. Keep chilled until serving.

Before serving, pipe some whipped topping over the cheesecake for decorative touch.