Crush 36 Golden Oreo cookies in a food processor to form the crust and topping bases.
Combine 24 crumbled cookies with 4 tablespoons melted butter and 1/4 cup sugar. Press mixture into a 9-inch square pan, using a flat-bottom glass to compress evenly. Chill for 1 hour.
In a large bowl, beat cream cheese until smooth. Add heavy cream, 1/2 cup sugar, 1 teaspoon vanilla extract, 2 tablespoons strawberry gelatin powder, and crushed freeze-dried strawberries (1/2 cup). Whisk on medium speed until light and mousse-like, 1-2 minutes. Spread evenly over crust.
In another bowl, mix remaining 12 crumbled cookies with 2 tablespoons melted butter, 1/4 cup sugar, 1 teaspoon baking powder, and 1/2 cup crushed freeze-dried strawberry powder. Sprinkle over cream cheese layer.
Return pan to refrigerator and chill for 4 hours, or until filling is firm.
Lift bars from pan and cut into 12 squares. Transfer to serving plate and refrigerate up to 48 hours before serving.