In a large mixing bowl, beat the softened cream cheese with powdered sugar and vanilla extract using a hand mixer until light and fluffy. Fold in the crushed graham cracker crumbs for a little hidden texture.

Cover the bowl and place it in the freezer for about 30 to 45 minutes to firm up the filling.

While the filling is chilling, place the Golden Oreos and freeze dried strawberries in a heavy duty zip top bag. Crush them with a rolling pin to create a mix of fine dust and small chunks.

Mix the crushed mixture with melted butter and strawberry jam to create a slightly damp, coarse coating.

Remove the chilled filling from the freezer. Using a small cookie scoop, portion out the mixture into 1-inch rounds and roll them quickly between your palms to smooth them out. If they get too soft, return to the freezer for 10 minutes.

Roll each cheesecake ball into the strawberry crunch mixture, pressing firmly so the crumbs adhere. Place on a parchment-lined baking sheet and refrigerate for at least 1 hour before serving.