Preheat the oven to 350°F (175°C) and line a 9x9-inch baking pan with parchment paper for easier removal and cleanup.

In a medium bowl, combine the cake mix, eggs, and vegetable oil until a thick dough forms. The mixture will be dense like cookie dough rather than traditional brownie batter.

Press the dough evenly into the prepared baking pan, spreading it all the way to the edges to create the brownie base layer.

Bake for 18–22 minutes or until the edges are lightly golden and the center is set. Remove the pan from the oven and allow the base to cool completely before adding the topping.

In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the powdered sugar and vanilla extract, mixing until fully combined and fluffy.

Fold the whipped topping gently into the cream cheese mixture until smooth, light, and airy.

Spread the cream layer evenly over the cooled brownie base using a spatula to create a smooth surface.

To prepare the strawberry crunch topping, crush the golden sandwich cookies into coarse crumbs. Mix the crumbs with strawberry gelatin powder and melted butter until fully coated and crumbly.

Sprinkle the strawberry crunch mixture evenly over the cream layer, pressing very lightly so the topping sticks without flattening the texture.

Refrigerate the brownies for at least 2 hours until chilled and firm enough to slice cleanly.

Cut into squares and garnish with fresh strawberries or extra cookie crumbs before serving if desired.