Line a baking sheet with parchment paper.

In a bowl, beat the softened cream cheese with powdered sugar and vanilla until smooth and creamy.

Gently fold the whipped cream into the cream cheese mixture until fully combined and fluffy.

Chill the filling in the freezer for about 15–20 minutes so it firms slightly for shaping.

Scoop small portions (about 1 inch each) and roll them into balls; place them on the lined tray.

Freeze the shaped balls for 30–45 minutes until firm.

While they chill, mix the crushed cookies and freeze-dried strawberries in a bowl, then stir in melted butter until the crumbs are slightly sticky.

Remove the firm cheesecake balls from the freezer and roll each one in the crunch mixture, pressing gently so the coating sticks.

Place coated bites back on the tray and freeze or chill for another 15–20 minutes to set.

If using, melt white chocolate with coconut oil and drizzle over the bites just before serving.