For the shells:

1. Preheat your oven to 350°F (175°C) and prepare six 4-inch tartlet pans by greasing them with cooking spray. Set them aside.
2. In a small mixing bowl, combine the golden Oreo crumbs and melted butter until fully blended. Ensure the mixture is well combined.
3. Evenly distribute the crumb mixture among the tartlet pans, pressing it firmly along the bottom and sides to form the shells.
4. Bake the shells in the preheated oven for 8 minutes, until they turn golden and fragrant. Once baked, allow them to cool while preparing the filling.

For the filling:

1. Place the chopped strawberries in a food processor and pulse until a smooth puree forms. Set the strawberry puree aside.
2. In a large mixing bowl, beat the cream cheese, granulated sugar, and vanilla extract until the mixture becomes smooth and creamy.
3. Add the strawberry puree to the cream cheese mixture and mix until well combined, ensuring a uniform strawberry flavor throughout.
4. Gently fold the cool whip into the strawberry mixture, creating a light and fluffy filling.
5. Transfer the strawberry filling to a piping bag and cut off the tip. Pipe the filling into the six tartlet shells, evenly distributing it among them.
6. Allow the tartlets to set in the refrigerator for about 1 hour, or if you prefer a quicker chill, place them in the freezer for approximately 30 minutes.
7. Just before serving, garnish the tartlets with sliced strawberries and, if desired, add a touch of elegance with edible flowers.