Let’s break down the process into easy-to-follow steps. I’ll guide you through each stage, making it as simple as possible.

Step 1: Preheat and Prepare. Preheat your oven to 350°F (175°C). Line two muffin tins with cupcake liners.

Step 2: Make and Bake Cupcakes. Prepare the vanilla cake batter according to the package instructions. Divide the batter evenly between the cupcake liners. Bake according to the package instructions, or until a toothpick inserted into the center of a cupcake comes out clean.

Step 3: Cool Cupcakes. Let the cupcakes cool completely in the muffin tins.

Step 4: Make Cheesecake Filling. Meanwhile, make the filling. In a large bowl, using a hand mixer, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.

Step 5: Fold in Cool Whip and Strawberries. Gently fold in 1 cup of the Cool Whip and the chopped strawberries into the cream cheese mixture.

Step 6: Create Wells in Cupcakes. Using a teaspoon or a melon baller, scoop out the center of each cooled cupcake to create a small well. Be careful not to scoop out too much, leaving a base of cake at the bottom.

Step 7: Fill Cupcakes. Fill each cupcake well with the cheesecake filling.

Step 8: Top with Cool Whip and Garnish. Pipe or spread the remaining 2 cups of Cool Whip on top of the filled cupcakes. Garnish each cupcake with a strawberry slice and a sprinkle of crushed graham crackers.

These instructions are easy to do.