In a mixing bowl, beat the heavy cream until stiff peaks form. Set aside.

In another bowl, beat the cream cheese until smooth. Add powdered sugar and vanilla extract, and mix until well-combined.

Fold the whipped cream into the cream cheese mixture until fully incorporated.

Crush the freeze-dried strawberries and the Golden Oreos into fine crumbs.

Combine the crumbs with melted butter until well-mixed.

Spoon the cheesecake filling into a piping bag or Ziploc bag with a corner cut off.

Pipe the filling into each ice cream cone until filled to the top.

Dip the filled cones into the strawberry crunch topping, pressing gently to adhere.

Garnish with fresh strawberries, if desired.