Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the egg and vanilla extract until well combined.
In a separate bowl, whisk together the flour, baking soda, salt, and dry strawberry Jell-O mix.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chopped fresh strawberries if using.
In a small bowl, combine the crushed graham crackers, granulated sugar, and melted butter. Mix until the mixture resembles coarse crumbs. Stir in the strawberry-flavored sprinkles if desired.
Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Sprinkle the crunch topping generously over each cookie dough ball.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the center is set.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.