Prepare the Strawberry Sauce: In a small saucepan over medium heat, combine the diced strawberries, granulated sugar, and lemon juice. Stir occasionally until the strawberries break down and the mixture thickens slightly, about 10 minutes. Remove from heat and let it cool completely.

Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the powdered sugar and vanilla extract, and continue to beat until well combined.

Whip the Cream: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate the whipped cream.

Combine the Crunch Topping: In a shallow dish, mix together the crushed vanilla wafer cookies and crushed freeze-dried strawberries. This will be your crunchy topping.

Assemble the Cones: Take each waffle cone and fill it halfway with the cheesecake filling. Add a spoonful of the cooled strawberry sauce, then fill the rest of the cone with more cheesecake filling.

Add the Crunch: Roll the top of each filled cone in the strawberry crunch topping, pressing gently to adhere.

Chill and Serve: Place the cones upright in a tall glass or a cone holder and refrigerate for at least 1 hour to allow the cheesecake filling to set.

Enjoy: Serve these delightful Strawberry Crunch Cheesecake Cones chilled, and savor the creamy, crunchy, and fruity goodness with each bite.