Pulverize the freeze-dried strawberries in a food processor until they reach a fine, sand-like consistency.
Melt the white chocolate in a microwave-safe bowl using 20-second intervals until smooth.
Dip the rim of each waffle cone into the melted white chocolate.
Immediately roll the chocolate-dipped rim into the strawberry dust to coat evenly.
Chill the prepared cones in the refrigerator until the chocolate sets firmly.
In a large bowl, beat the softened cream cheese and powdered sugar until light and fluffy.
In a separate bowl, whip the chilled heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture.
Transfer the cheesecake filling into a piping bag fitted with a large star tip.
Pipe the filling into the prepared cones just before serving.