Prepare Strawberry Sauce: Wash 1 cup of fresh strawberries, cut into small pieces. In a saucepan, combine strawberries with 2 tablespoons of sugar over medium heat, cook for 5-7 minutes until sauce thickens. Let cool completely.

Make Cheesecake Filling: In a large bowl, beat together 8 ounces of softened cream cheese, 1/4 cup of sugar, and 1 teaspoon of vanilla extract until smooth (3-4 minutes). In another bowl, whip 1 cup of heavy cream until stiff peaks form, then fold into cream cheese mixture.

Combine: Once the strawberry sauce cools, pour into cheesecake filling and gently swirl to combine without fully blending, aiming for a marbled effect.

Prepare Crunch Topping: Preheat oven to 350°F (175°C). Arrange 1 cup of vanilla wafer cookies on a baking sheet and toast for 5-7 minutes until golden brown. Cool and crush into coarse crumbs.

Assemble Cones: Take 4 waffle cones and fill each with cheesecake mixture. Top with crushed cookies, repeating until all filling is used.

Chill: Place cones upright in a container, cover with plastic wrap and refrigerate for at least 1 hour.