Preheat oven to 350F.

In a small bowl, melt butter for 30 seconds in the microwave.

Add pretzels, ¼ cup sugar, and cinnamon to the butter and stir to combine. Press mixture into an ungreased 9”x13” casserole dish. Bake at 350F for 8-10 minutes. Allow to cool.

Boil 2 cups water and add Jell-o. Stir until completely dissolved. Add in cold water and allow to cool to room temperature.

In small bowl, soften cream cheese by microwaving for 30 seconds. Using a handheld beater, mix in ½ cup sugar, Cool Whip topping, and vanilla. Combine until uniform in color.

Drop cream cheese mixture by large dollops over the pretzel crust. Gently spread cream cheese to cover the pretzels. Be sure to go all the way to the edge to completely seal it. Cool in fridge for 30 minutes.

Hull and thinly slice strawberries. Add to cooled Jell-o mixture.

Gently ladle strawberries and Jell-o over cream cheese. Chill in fridge for 4 hours or overnight until set.