Line your baking pan with parchment paper. Leave extra paper hanging over the sides. This makes removing the bars much easier later. Preheat your oven to 350 degrees Fahrenheit while you prepare the crust mixture.

Combine crushed vanilla cookies, melted butter, and sugar in a bowl. Stir until the crumbs look moist and sandy. Press the mixture firmly into the prepared baking pan using the back of a spoon.

Place the crust into the oven and bake for about 10 minutes. The edges should look lightly golden. Remove the pan from the oven and allow the crust to cool completely before adding filling.

Add chopped strawberries, sugar, and lemon juice to a saucepan. Cook over medium heat until strawberries become soft and juicy. Mix cornstarch with water separately, then stir it into the strawberry mixture until thickened.

Remove the strawberry mixture from the heat. Let it cool completely before spreading it over the filling. Warm strawberry sauce can melt the creamy layer and create a messy texture.

Beat softened cream cheese until smooth and fluffy. Add powdered sugar and vanilla extract. In another bowl, whip the heavy cream until stiff peaks form. Fold the whipped cream gently into the cream cheese mixture.

Spread the creamy filling evenly over the cooled crust. Use a spatula to smooth the top carefully. Spoon the cooled strawberry mixture over the filling and spread it gently into an even layer.

Sprinkle crushed vanilla cookies over the strawberry layer. Add whipped topping and fresh strawberry slices if desired. This topping gives the bars a beautiful bakery-style appearance and delicious crunchy texture.

Place the pan in the refrigerator for at least four hours. Overnight chilling works even better. The bars become firm, creamy, and easier to slice once fully chilled and set.

Lift the bars from the pan using the parchment paper edges. Cut into squares with a sharp knife. Clean the knife between slices for neat and pretty dessert bars.