Step 1: Preheat your oven to 350°F (175°C). In a small bowl, combine the crushed saltine crackers, melted butter, and brown sugar until the crumbs are evenly coated.
Step 2: Spread the cracker mixture onto a parchment-lined baking sheet in a thin, even layer. Bake for 5-7 minutes or until the mixture is bubbling and golden brown. Remove from the oven and allow to cool completely until hard and brittle.
Step 3: In a large mixing bowl, use an electric mixer to beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
Step 4: Gently fold the thawed whipped topping into the cream cheese mixture using a spatula until fully incorporated and fluffy.
Step 5: Carefully fold in the sliced strawberries. Chill the mixture in the refrigerator for at least 30 minutes.
Step 6: Just before serving, break the cooled crackle topping into small pieces. Stir half into the salad and sprinkle the remaining half on top for maximum crunch.