Creating Strawberry Crunch Cheesecake Cookies is simple if you follow these steps:

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Cream the Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
3. Add the Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract until well combined.
4. Mix Dry Ingredients: In another bowl, whisk together the flour, baking soda, baking powder, and salt.
5. Combine Mixtures: Gradually add the dry ingredients to the butter mixture, mixing until just combined.
6. Prepare the Cheesecake Filling: In a separate bowl, blend the softened cream cheese and powdered sugar until smooth. Gently fold in the diced strawberries.
7. Form the Cookies: Take a tablespoon of cookie dough, flatten it slightly, and place a small spoonful of the cheesecake filling in the center. Fold the dough over the filling and roll it into a ball. Repeat for all cookies.
8. Prepare the Crunch Topping: In a small bowl, combine the crushed graham crackers and melted butter until the crumbs are well coated.
9. Coat the Cookies: Roll each cookie ball in the graham cracker mixture until fully coated.
10. Place on Baking Sheets: Arrange the cookies on the prepared baking sheets, leaving space between each cookie for spreading.
11. Bake: Bake in the preheated oven for 12-15 minutes or until the edges are golden brown. The centers may look slightly underbaked, but they will continue to set as they cool.
12. Cool: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to wire racks to cool completely.

By following these steps, you’ll have a batch of incredible Strawberry Crunch Cheesecake Cookies that everyone will adore!