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.

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.

In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.

In a shallow dish, mix together the crushed vanilla wafer cookies and crushed freeze-dried strawberries.

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

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

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. Serve chilled.