Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Line two 12-cup muffin tins with cupcake liners. Always the first step.

Step 2: Bake the Cupcakes

Prepare the vanilla cake batter according to the package instructions. The usual.

Divide the batter evenly among the prepared cupcake liners, filling each liner about two-thirds full. Fill them evenly.

Bake the cupcakes according to the package instructions, or until a toothpick inserted into the center comes out clean. Check often.

Let the cupcakes cool in the muffin tins for a few minutes before transferring them to a wire rack to cool completely. Completely cool.

Step 3: Make the Filling

While the cupcakes are cooling, make the cheesecake filling. In a large bowl, using a hand mixer, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Make it smooth.

Gently fold in 1 cup of the Cool Whip until it’s just combined. Be careful not to overmix.

Stir in the chopped strawberries until they’re evenly distributed throughout the filling. Gently.

Step 4: Assemble the Cupcakes

Once the cupcakes are completely cool, use a teaspoon or melon baller to scoop out a small well in the center of each cupcake. Don’t go too deep.

Fill each well with a generous spoonful of the strawberry cheesecake filling. Fill them all.

Step 5: Top and Garnish

Pipe or spoon the remaining Cool Whip onto the top of each cupcake. If using a piping bag, use a large round or star tip for a decorative look. No rules here.

Garnish each cupcake with a fresh strawberry slice and a sprinkle of crushed graham crackers. Make it pretty.