Summer Slush Cupcakes

I made these yesterday for today and they are delightful. I think I'm going to make them again for our 4th gathering.

Summer Slush Cupcakes
a light and fruity creamy filling on top of a graham cracker crust, in a handy cupcake size
-makes 12 standard cupcakes or 24 minis-

Place paper liners in cupcake pan.

For Crust:
1.5 cups of graham cracker crumbs
1 stick of butter (melted)
2 tablespoons sugar

Combine all three ingredients. Spoon by teaspoonfuls into each cupcake liner and use fingers to press, forming the crust. Be generous with the crust.

Filling:
1 box of cream cheese (soft)
1 tub of Cool Whip (8 oz)
3 tablespoons sugar
1 pint of strawberries

Puree strawberries in blender. Save a few out for garnish, if desired. Add sugar and cream cheese. Blend until smooth. Spoon into large bowl and combine gently with Cool Whip. Spoon into cupcake liners, filling them to the top. Top with a cut strawberry, if desired.

Place in freezer overnight. Serve cold.