Prepare the crust: Preheat your oven to 350°F (175°C). In a medium bowl, combine the crushed pretzels, melted butter, and sugar. Stir until the pretzels are well-coated. Press the mixture into the bottom of a 9×13-inch baking dish to form an even crust. Bake for 10 minutes, then remove from the oven and allow to cool completely.

Make the filling: In a large bowl, beat the softened cream cheese and sugar until smooth. Fold in the whipped topping until well combined. Once the pretzel crust has cooled, spread the cream cheese mixture evenly over the crust.

Prepare the topping: In a medium bowl, dissolve the strawberry gelatin in the boiling water, stirring until fully dissolved. Add the thawed, sweetened strawberries to the gelatin mixture, stirring to combine. Allow the mixture to cool slightly, then pour it over the cream cheese filling.

Chill the dessert: Refrigerate the dessert for at least 4 hours or until fully set.

Serve: Once the topping has set, slice the salad into squares and serve. If desired, garnish with additional whipped topping and pretzels for extra crunch and flavor.