Mix the cookies in a food processor until you get a fine powder.
Melt the butter (microwave or stove). Pour it over the cookie powder. Start with 80% of the butter, and add a little bit until you are able to make a ball of dough. If it feels too crumbly, add a couple of teaspoons of cold water. The ball of dough should hold together.
With your fingers, press the pie dough into a 9" pie mold (preferably with removable bottom), and place in the freezer for 20-30 minutes.
The Rest of the Cream Pie
Meanwhile, wash and cut your strawberries in half.
In a larger bowl, add crème fraîche, heavy cream (make sure it's cold), vanilla & powdered sugar, and whip with a hand mixer until thick (around 3 minutes).
Take the pie dough out of the freezer, and spread the cream mixture in it.
Add the granulated sugar to your strawberries, delicately toss them with your hands. Add them, one by one, on top of the cream.
Keep in the fridge until ready to serve.
*The pie dough can be made in 1-2 days ahead. I would press it into the pie mold and keep in fridge. The cream can be whipped 1 day ahead. When it's time to serve, put it all together.