Preheat oven to 180 C.
In a food processor, process graham crackers until finely crushed.
Add sugar and melted butter and combine until incorporated.
Transfer the mix to the baking shape and press with your fingers to shape it as you like.
Let bake in the oven for about 10 minutes.
Meanwhile, in a bowl, add the coconut cream.
Mix with an electric mixer until whipped cream texture, continue mixing and add tapioca, sugar powder, and vanilla.
Let the baked crust completely cool, add whipped coconut cream, and top with strawberries.
Sprinkle with crushed crackers.
Refrigerate about one hour or overnight.