Preheat oven to 325°F and line a muffin pan with cupcake liners
Mix graham cracker crumbs, sugar, and melted butter. Press firmly into the bottoms of the liners
Bake crusts for 5 minutes, then set aside to cool
Beat cream cheese and sugar until smooth and creamy
Mix in eggs one at a time, then vanilla and sour cream
Gently swirl in strawberry puree until evenly blended
Divide filling evenly over crusts
Bake 18–22 minutes, until centers are just set
Cool completely, then refrigerate at least 2 hours
Whip heavy cream, powdered sugar, and vanilla until stiff peaks form. Pipe or spoon onto chilled cupcakes and decorate as desired
