Preheat your oven to 350 degrees F (175 degrees C) and line 24 muffin tins with cupcake liners.

Mix the graham cracker crumbs with melted butter and sugar. Sprinkle about 1 tablespoon of this mixture into the bottom of each muffin tin, press down lightly, and bake for 3-5 minutes until slightly browned. Remove from the oven and let cool.

In a medium bowl, beat the egg whites until stiff peaks form; set aside.

In a small bowl, stir together the flour, baking powder, and salt.

In a large bowl, cream the remaining butter and sugar until light and fluffy. Add the vanilla extract.

Mix in half of the dry ingredients, then the sour cream. Finally, add the remaining flour mixture until just blended.

Gently fold in one-third of the beaten egg whites, followed by the rest of the egg whites and the chopped strawberries.

Fill the muffin tins about 3/4 full with the batter and bake for about 20 minutes. Check with a toothpick to ensure they are done.

Beat the softened cream cheese, butter, and vanilla until smooth. Gradually add the powdered sugar, mixing on high until fluffy.

Once the cupcakes have cooled, spread the frosting on top. Refrigerate until ready to serve. Garnish with extra strawberries and graham cracker crumbs if desired.