Divide 2 cups crushed cookies into two bowls. Add 3 tbsp melted butter and 6 tbsp strawberries to one bowl; mix until evenly coated. Set aside.
Pour cold heavy cream into a bowl. With mixer on low speed, beat 1 minute. Gradually increase to high for 2–3 minutes until soft peaks form. Add powdered sugar and vanilla extract; beat until stiff peaks form.
In a separate bowl, beat room-temperature cream cheese with granulated sugar for 2 minutes until smooth. Add preserves and extract; mix for 2–3 minutes until light and fluffy.
To the first 42–44 vanilla wafers, spread half of the cream cheese filling in an even layer. Arrange a single layer of sliced strawberries. Spread the remaining cream cheese filling over strawberries.
Sprinkle half the crumb topping over the cream cheese layer. Arrange the remaining vanilla wafers on top and repeat with the remaining strawberry slices and cream cheese filling. Finish with the remaining crumb topping.
Refrigerate for at least 4–6 hours to set before slicing and serving.