You have two separate things here: a dry seasoning mix, and commercial processed garlic butter.

The reason garlic oil is often a botulism risk is that it's an anaerobic environment, and botulinum likes that. On top of that, botulinum spores aren't killed even by boiling water temperatures, so it's hard to eliminate them, so if the garlic is contaminated, the botulinum can easily multiply to dangerous levels. It *is* possible to kill the spores with higher temperatures (requiring pressure cooking), though, and commercial processes often do this sort of thing.

It's unclear exactly what the composition of the Pizza Hut garlic butter is, but presumably if it's something where there is a risk, they've processed it safely. It appears to be something sold in individual servings, meant to be opened and consumed essentially immediately, so it can just get safely sealed into the packaging, and can't get re-contaminated during storage, so all is well.

Dry seasoning mixes, on the other hand, are basically never a botulism risk. They don't provide that anaerobic environment. Garlic powder is a common seasoning, sold in spice jars, with no safety concerns. Mixing it with other spices (or cheese) doesn't turn it into a risk.