Preheat the oven to 350°F (175°C).

In a mixing bowl, cream together unsalted butter, granulated sugar, and brown sugar until light and fluffy, about 3-5 minutes.

Add eggs one at a time and then mix in the vanilla extract until fully incorporated.

In a separate bowl, whisk together flour, baking soda, and salt. Gradually fold into the wet mixture until just combined.

Fold in freeze-dried strawberries and strawberry cake mix until evenly distributed.

Scoop rounded balls of cookie dough onto a lined baking sheet, 2 inches apart. Optionally, sprinkle extra crushed freeze-dried strawberries on top.

Bake for 10-12 minutes or until edges are golden and centers are set but soft.

Cool on the baking sheet for a few minutes before transferring to a wire rack.

Combine crushed freeze-dried strawberries, crushed graham crackers, and melted butter. Sprinkle the topping over cooled cookies.