In a small saucepan, combine water, 1/2 cup sugar, cornstarch, and strawberry Jell-O gelatin. Whisk until cornstarch is fully dissolved. Heat over medium heat for about 5 minutes, stirring continuously until it thickens and becomes clear. Remove from heat and set aside to cool slightly.

Once the glaze has cooled for around 10 minutes, stir in the sliced fresh strawberries until uniformly coated. Set aside to allow flavors to meld while preparing next layers.

Cut the angel food cake into 1-inch cubes and place in a large mixing bowl. Fold in 2 cups of Cool Whip, ensuring cake pieces are thoroughly coated. Press firmly into the bottom of a 9x13 inch glass pan.

In a separate bowl, beat cream cheese, remaining 1/2 cup sugar, and vanilla extract with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.

Gently fold the remaining Cool Whip into the cream cheese mixture until well combined. Spread evenly over the cake base.

Pour the cooled strawberry glaze over the cream cheese layer, using a spatula to spread it evenly across the top.

Cover with plastic wrap and place in the refrigerator for 2 to 3 hours to allow layers to set.

After chilling, slice into squares and serve chilled, optionally topped with extra whipped cream or fresh strawberries.