In a medium bowl, combine the crushed pretzels, 3/4 cup melted butter, and 3 tablespoons of sugar. Mix until the crumbs are evenly coated.

Press the pretzel mixture firmly into the bottom of the 9×13 inch baking dish. Bake for 10 minutes to set the crust. Remove from the oven and let it cool completely on a wire rack.

Using an electric mixer, beat the softened cream cheese and 1 cup of sugar in a large bowl until smooth and fluffy.

Fold the whipped topping into the cream cheese mixture until fully incorporated. Spread this mixture evenly over the cooled pretzel crust, ensuring you spread it all the way to the edges to create a seal.

In a separate bowl, dissolve the strawberry gelatin powder in 2 cups of boiling water. Stir in the partially thawed strawberries. Let this mixture sit at room temperature for about 10 minutes to thicken slightly.

Carefully pour the strawberry mixture over the cream cheese layer. Use a spatula to distribute the berries evenly.

Refrigerate the dish for at least 4 hours, or until the gelatin layer is firm and set.