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In a small bowl, combine cracker crumbs and butter; set aside 1 tablespoon for topping. Press the remaining crumb mixture onto the bottom of a greased 8-in. square baking dish. Bake at 325° for 10-14 minutes or until golden brown. Cool on a wire rack. In a bowl, dissolve gelatin in boiling water; stir in strawberries and lemon juice. Refrigerate until partially set, about 1-1/2 hours. In a small mixing bowl, beat the cream cheese, sugar, vanilla and salt until smooth. Fold in whipped cream. Spread half over cooled crust.
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