Preheat the oven to 350. In a food processor, pulse the sandwich cookies with half of the sugar and half of the butter. Spread it on a cookie sheet in an even layer. Repeat with the strawberry wafers. Bake for 12-18 minutes, stirring halfway through. Remove both pans from the oven and set them aside. To cool.

Once the crumbs cool, mix them together and press 1/3 of the crumbs into the bottom of a wax paper-lined springform pan.

Make the cream cheese whipped cream by beating softened cream cheese in a mixer until smooth. Next, pour in the heavy cream, powdered sugar, and vanilla extract. Whip for 2-3 minutes on medium-high until thick and fluffy peaks form. Give it a few strokes with a rubber spatula to smooth it out and to release air pockets. Set it aside.

Put half of the softened ice cream into a mixing bowl and whip with a hand mixer until creamy. Spread the whipped ice cream over the cookie crumb bottom.

Spread a layer of the whipped cream frosting over the ice cream by dropping large scoops and smoothing it over with a spatula. Repeat with a layer of crumbs, ice cream, and frosting ending with the crumbs. Cover with cling wrap and place the ice cream cake in the freezer for 24 hours to ensure firmness.

To serve, remove the pan sides and cut wedges of cake. Replace the pan sides and cover with cling wrap to store the leftovers in the freezer.