Preheat the oven to 350°F (175°C).

In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.

In a separate bowl, whisk together the flour, baking soda, and salt.

Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Fold in the strawberry puree until evenly distributed.

In a bowl, combine the crushed freeze-dried strawberries, crushed graham crackers, granulated sugar, and melted butter.

Mix until the ingredients are well combined and crumbly.

Using a cookie scoop, drop spoonfuls of the cookie dough onto a baking sheet lined with parchment paper.

Sprinkle the crunch topping generously over each cookie dough ball.

Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden.

Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.