Place the pretzels in a plastic zip top bag and use something heavy, like a rolling pin, to crush the pretzels into small bits.
In an 8 or 9 inch baking dish, combine the crushed pretzels with the sugar and melted butter, and press into an even layer.
Bake the pretzels for 10 minutes, until warm, fragrant and toasted, then set aside to cool completely before assembling the parfaits.
Cream Cheese Layer
Use an electric mixer to beat the cream cheese, powdered sugar and vanilla until smooth.
Add the cold heavy whipping cream and beat until smooth and thick.
Strawberry Layer
Wash and hull the strawberries.
Chop the strawberries into 1/2 inch pieces.
Assembly
Assemble the parfaits in 4 mini trifle dishes, parfait glasses or even jam jars.
Start with a layer of cream cheese on the bottom, then pretzels, then strawberries. Repeat with more layers, dividing everything between the 4 dishes, until you've used up all the ingredients.
Serve immediately, or refrigerate for no more than 1-2 hours before serving. These are best eaten right away while the pretzels are crunchy, since the pretzels will soften as they soak up the moist filling.