Strawberry Cream Cheese Crunch Mini Cakes

1. Preheat oven to 350°F (175°C). Grease a muffin tin or line it with paper liners.
2. Prepare the cake mix as per package directions, adding softened butter and eggs until smooth.
3. Fill muffin cups about 3/4 full with batter and bake for 18-20 mins. Cool completely.
4. Beat cream cheese and powdered sugar until smooth. Stir in vanilla and strawberry jam.
5. Combine crushed graham crackers, granulated sugar, and melted butter until crumbly.
6. Spread the cream cheese mixture on cooled cakes and top with graham cracker crunch.
7. Garnish with fresh strawberries and refrigerate for 30 minutes.
Enjoy your scrumptious mini cakes!