In a bowl, combine the cracker crumbs, sugar and butter. Press into an ungreased 9 x 13 x 2-inch dish. Refrigerate for 15 minutes. Meanwhile, in a mixing bowl, beat cream cheese and confectioners' sugar until smooth. Whip in 1 cup whipped topping. Spread over the prepared crust. In a large bowl, dissolve gelatin in boiling water. Whisk in yogurt and 6 cups of whipped topping until blended. Pour over cream cheese layer. Refrigerate one hour. Spread remaining whipped topping over strawberry layer. Cover and refrigerate overnight. Just before serving, combine topping ingredients; sprinkle over the whipped topping. Yield: 12 servings.