Place the pretzels in the bowl of a food processor and pulse until they are broken into small pieces. Add melted butter, ¼ cup sugar, and ½ teaspoon vanilla extract. Continue pulsing until the pretzels are the texture of wet sand.

Place the pretzel mixture into a 9x13-inch baking pan. Press the layer flat with the bottom of a measuring cup.

Bake the crust for 8-10 minutes, then let it cool completely before adding the cream cheese filling.

In a large bowl, beat the cream cheese, remaining sugar, and 1 teaspoon vanilla extract on high speed until smooth.

Fold in the Cool Whip topping, making sure it is well incorporated.

Dollop the filling onto the pretzel crust, smoothing it out and making sure to get into the corners. Refrigerate for 1 to 2 hours.

In a large bowl, combine the Jello powder and boiling water. Whisk until the Jello powder has dissolved. Refrigerate for 30 minutes, until cool.

Place the strawberries over the cream cheese layer, and then pour the Jello over the top. Make sure the Jello reaches all the corners.

Place the baking pan in the refrigerator overnight until set.

Cut into 16 even squares to serve.