Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.

In a mixing bowl, cream together the softened butter and sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

In another bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined.

Divide the batter evenly among the cupcake liners, filling each about 2/3 full.

Bake for 15-18 minutes or until a toothpick inserted into the center comes out clean. Let cool completely.

In a bowl, combine the strawberry crumbs, graham cracker crumbs, melted butter, and powdered sugar. Mix until crumbly.

In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, alternating with the milk, and beat until smooth.

Stir in the vanilla extract until well combined.

Frost each cooled cupcake with the prepared frosting.

Sprinkle the strawberry crunch topping generously over the frosting.

Top each cupcake with a fresh strawberry.