Preheat oven to 350°F (175°C).

In a bowl, combine graham cracker crumbs and melted butter until well blended.

Press the crumb mixture firmly into the bottom of your cupcake liners.

Place the liners in the oven and bake for 8-10 minutes until they are golden brown. Allow to cool completely.

Melt white chocolate chips in a microwave-safe bowl in 20-second intervals, stirring until smooth.

In a mixing bowl, beat the softened cream cheese and powdered sugar together until creamy. Add melted white chocolate and vanilla extract, mixing until combined.

Whip the heavy cream until soft peaks form.

Gently fold the whipped cream into the cream cheese mixture.

Spoon or pipe the creamy filling into each cooled crust, topping with chopped strawberries.

Refrigerate for at least two hours before serving.