Preheat your oven to 350°F (175°C). Grease and flour your cake pans (two 9-inch round pans work great). In a large mixing bowl, combine the strawberry cake mix, eggs, vegetable oil, water, and vanilla extract. Mix until smooth, making sure there are no lumps. Pour the batter evenly into the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

In a separate bowl, mix together the strawberry Jell-O powder, graham cracker crumbs, melted butter, shredded coconut, and chopped nuts (if using). Stir until everything is well coated and the mixture starts to resemble a crumbly texture. Set aside for later use.

In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Stir in the vanilla extract and beat until the frosting is light and fluffy. If the frosting is too thick, you can add a tablespoon of milk to reach your desired consistency.

Once your cakes have cooled completely, spread a layer of frosting on the top of the first cake layer. Add a generous amount of the strawberry crunch topping on top of the frosting. Place the second cake layer on top and repeat with more frosting and crunch topping. Garnish with additional crushed strawberries or fresh strawberry slices if desired.