Preheat your oven to 325°F (163°C) and line a muffin tin with cupcake liners.

In a bowl, mix graham cracker crumbs, sugar, and melted butter until the texture resembles damp sand.

Spoon about 1 tablespoon of the mixture into each liner and press firmly to form a crust.

Bake for 5 minutes, then let cool while preparing the batter.

In a medium bowl, whisk together flour, baking powder, and salt; set aside.

In a separate bowl, beat butter and sugar until light and fluffy.

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

Gradually mix in the dry ingredients, alternating with sour cream and milk, until the batter is smooth.

In a small bowl, beat the cream cheese, sugar, egg yolk, and vanilla extract until smooth and creamy.

Fill each cupcake liner halfway with batter.

Add 1 teaspoon of cheesecake filling on top, then cover with a little more batter, filling each liner about ¾ full.

Bake for 18–22 minutes or until a toothpick inserted into the edge (not the center) comes out clean.

Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Beat butter until smooth, then gradually add powdered sugar and mix until fluffy.

Blend in strawberry puree, vanilla extract, and a pinch of salt, mixing until creamy.

If the frosting is too thin, add more powdered sugar; if too thick, mix in a little more puree.

Pipe or spread the frosting onto the cooled cupcakes.

Garnish with fresh strawberry slices or a sprinkle of graham cracker crumbs for extra texture.

Serve immediately or refrigerate for a chilled cheesecake-like texture.