In a large mixing bowl, combine the strawberry cake mix, eggs, and oil using a wooden spoon or electric mixer. Mix until fully combined, about 2-3 minutes.

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Portion out the dough into balls and place them on the baking sheet, leaving space between each.

Bake for 10-12 minutes, until the edges are lightly golden.

Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

For the frosting, beat together the softened cream cheese and powdered sugar until smooth and creamy.

Generously frost the top of each cooled cookie.

Sprinkle the strawberry crunch topping over each cookie while the frosting is still soft to ensure it adheres.